Shrimp with Peppered Citrus Fruit

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.

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