For the Shrimp Ceviche: In a small bowl, mix 1 cup Pink Cranberry Juice Cocktail, juice and zest from both limes, and a pinch of salt and pepper. Add the poached shrimp and place in refrigerator, covered for at least 4 hours For the Dressing: In a mixing bowl, add chives and Muscat vinegar. Slowly whisk in olive oil to create an infusion dressing, adding salt and pepper to taste. For the Beet Puree: Cut the Chiogga beet into six pieces, place in a blender with ½ cup of the remaining Pink Cranberry Juice Cocktail and ¼ cup of dressing. Puree until smooth. Assemble the Salad: Place a tablespoon of the beet puree on a plate and spread. In a small bowl, add tomato, grapefruit segments, and cucumbers and mix in the remaining dressing. Using a 3 inch ring mold, place ¼ of this mixture in the mold and press, removing any excess dressing (optional). Place 2 marinated prawns on the side and garnish with micro greens and a watermelon radish. Recipe crafted by: Chef Carlo Cavallo