Grilled Key West Shrimp With Citrus Stew

• Ready In: 50 mins
• Serves: 3

Ingredients

• 2  cups pink grapefruit juice
• 2  cups  orange juice
• 1⁄2 cup  chopped red onion, plus 2 tablespoons,divided
• 2  teaspoons  seeded and chopped  jalapeno peppers
• 1⁄2 cup  chopped cilantro leaf, plus
• 1  teaspoon cilantro leaf, divided
• 1⁄4 cup brown sugar
• 1⁄2 teaspoon coarse salt
• 16  key west shrimp
• 2 -3  medium  red potatoes, cut into 1/2 inch cubes
• 1  whole tomatoes, cored and seeded,diced into 1/2 inch cubes
• 1  pink grapefruit, peeled cut into segments
• 1  orange, peeled,cut into segments

Directions

1. In small saucepan, bring juices, 1/2 cup onion, pepper, 1/4 cup cilantro leaves, brown sugar and salt to boil.
2. Reduce heat; simmer until liquid is reduced by half about 5 to 10 minutes.
3. Pour through fine strainer, reserving liquid.
4. Chill until cool.
5. Pour 2/3 of marinade over shrimp, reserving remaining marinade for stew.
6. Let shrimp marinate in covered container in refrigerator 1 to 2 hours.
7. Marinade can be prepared ahead of rime, and shrimp can marinate in refrigerator up to 48 hours before cooking and serving.
8. Blanch potatoes about 8 minutes, until tender.
9. In saute pan, bring reserved marinade to boil.
10. Add potatoes, tomato, the remaining 2 tablespoons red onion and the remaining 1 teaspoon chopped cilantro.
11. Reduce sauce by three-quarters; add citrus segments.
12. While sauce is cooking, remove shrimp from marinade.
13. Discard marinade.
14. On char broiler or grill top, grill shrimp about 2 minutes on each side.
15. Serve shrimp on bed of rice with stew ladled on top.