1 cup frozen Florida grapefruit juice concentrate, thawed
2 cloves garlic minced
3 tablespoons chopped cilantro or parsley
2 teaspoons ketchup
¼ table spoon red pepper flakes
½ teaspoon salt
1 tablespoon honey
2 Florida grapefruit peeled and sectioned
1 pound medium shrimp, shelled and deveined
2 teaspoons cornstarch
1 cup long-grain white rice
1 tablespoon olive oil
1 large red pepper slivered
2 stalks celery sliced diagonally ¼ inch thick
In a medium bowl, combine grapefruit juice concentrate, garlic, cilantro or parsley, ketchup, honey, red pepper flakes, and salt. Add the shrimp and stir. Allow to marinade 20 minutes, turn shrimp once. Drain the shrimp and reserve the marinade, combining it with cornstarch.
Prepare rice according to package directions.
In a large non-stick skillet, heat oil over medium-high heat. Add shrimp and sauté 2 to 3 minutes or until shrimp begins to turn orange, just beginning to caramelize. Add red pepper, celery and reserved marinade. Bring to a boil over high heat, stirring constantly until shrimp is just cooked through and sauce has thickened slightly.
Add grapefruit sections and heat 30 seconds.
Garnish with fresh sprigs of cilantro or parsley. Serve over rice.