Ingredients:
1 lb Fresh or Frozen Shrimp in Shells
3 Medium Clementines or Seedless Tangerines
3/4 cup Water
1/3 cup Sugar
1 tsp Whole Black Peppercorns (coarsely crushed)
1 Small Pink Grapefruit
1/2 tsp Salt
1/2 tsp Freshly Ground Black Pepper
1/4 tsp Cumin
1 Tbsp Olive Oil
Directions:
Thaw shrimp if frozen. For peppered citrus sauce, remove 2-3 strips of the thin outer peel of one of the clementines with a vegetable peeler, taking care not to remove the bitter white pith. Place peel in small saucepan; add water, sugar and peppercorns. Bring to boiling, stirring to dissolve sugar. Boil gently, uncovered, for 15-20 minutes or until mixture is reduced to 1/3 cup, stirring occassionally. Meanwhile, peel and devein shrimp, leaving tails intact. Peel and remove white pith from remaining clementines and grapefruit. Cut grapefruit crosswise into 1/2 inch thick slices. Remove seeds and set slices aside. If desired, leave one clementine whole; break remaining clementines into segments. For shrimp, in bowl combine salt, ground pepper and cumin. Add shrimp, toss to coat. In large skillet cook shrimp in hot oil for 3-4 minutes or until opaque, turning occassionally. Add clementines and grapefruit to shrimp. Cover and cook over medium heat for 1 minute, turning fruit once. Transfer to serving bowl. Pour peppered citrus sauce over shrimp mixture and toss gently to coat.
