1. In a bowl, pour together grapefruit juice, orange juice, lime juice, olive oil and add salt, pepper and rosemary and stir well to mix, set aside.
2. In a large pot, place the water and buckwheat and cook for 20 minutes or until the buckwheat is soft and doubled in size.
3. Turn off the heat and allow to cool.
4. In large bowl, put together shrimps, buckwheat, and vegetables and mix well.
5. Pour on the dressing and stir well.
6. Garnish with rosemary and rosemary and serve as desired