Shrimp With Peppered Citrus

1. 1

   Thaw shrimp (if using frozen); set aside.

2. 2

   With a vegetable peeler, remove 2 or 3 strips of peel from one of the clementines (be careful not to get any of the bitter white pith) and place in a small sauce pan with water, sugar, and crushed peppercorns; boil gently, uncovered, until reduced to about 1/3 cup, 15 to 20 minutes, stirring occasionally.

3. 3

   Meanwhile, peel and devein shrimp, leaving tails intact, and set aside.

4. 4

   Peel, removing all the peel and pith, the clementines and grapefruit.

5. 5

   Cut grapefruit in 1/2 inch slices; remove seeds; break clementines into segments.

6. 6

   In a bowl, combine salt, ground pepper, cumin and shrimp; toss to coat shrimp.

7. 7

   In a large skillet, heat oil over medium heat; add shrimp and cook until opaque, about 3 to 4 minutes.

8. 8

   Add clementines and grapefruit, cover, and cook 1 minute, turning fruit once.

9. 9

   Transfer to a serving bowl, pour citrus sauce over top, and toss gently.

* Per serving · 4 servings · Values may vary.