| Level: | Easy |
| Yield: | 8 servings |
Ingredients
- 2 1/2 pounds shrimp, peeled and deveined with tail on
- 1/2 cup extra virgin olive oil
- 1/2 teaspoon minced garlic
- 1 teaspoon chopped fresh thyme
- 1 teaspoon chopped fresh oregano
- 3 large pink grapefruit
- 1/4 cup super fine sugar
- 1/2 cup pink grapefruit juice
- 1/2 cup heavy cream
- 1/2 pound unsalted sweet butter
- 8 bunchs masche or watercress
- Salt and pepper to taste
Instructions
- Marinate the shrimp with the olive oil, garlic, thyme, oregano, for at least an hour up to 24. Peel the grapefruit and cut into segments, lay out on a small sheet pan and top lightly with super fine sugar. Place grapefruit under broiler and cook until golden. In a saucepan, over medium high heat, reduce the grapefruit juice by 3/4’s, add the heavy cream and reduce until thick. Remove from the heat and slowly add the butter, constantly whisking and finish with salt and pepper to taste. Grill the shrimp on an open flame, or in a grill pan until done. Plate shrimp (3 per person); alternate with grapefruit segments on the plate. Place masche or watercress in the center of the plate. Drizzle the grapefruit sauce over and serve.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 588 |
| Total Fat | 43 g |
| Saturated Fat | 20 g |
| Carbohydrates | 23 g |
| Dietary Fiber | 3 g |
| Sugar | 15 g |
| Protein | 32 g |
| Cholesterol | 310 mg |
| Sodium | 1017 mg |