Tarragon-Grapefruit Shrimp, with apologies to mrslarkin

By checker
August 1, 2011
8 Comments


Author Notes: She came up with the whole thing. I just threw some shrimp at it. In the interest of full disclosure I will admit that I have yet to take a precise measurement when making this. We love it so much that I just get it going and don’t waste time taking notes. Please be sure to thank mrslarkin if you do ever give this a try, and try her Two Aioli and a Lobster Fest, which was the decadent inspiration for this dish. checker

Serves: 6-8

Ingredients

  • 2 pounds large shrimp, peeled and deveined
  • juice of half a large ruby grapefruit
  • 2 teaspoons sherry vinegar
  • large handful fresh tarragon, chopped
  • 2 large cloves garlic, minced
  • 1 large shallot, minced
  • 1 cup olive oil
  • salt and pepper
  • grapefruit juice and chopped tarragon for garnish

Directions

  1. Mix the ingredients for the marinade, testing as you go. (Like I said, I am not totally sure about the measurements. I think that is right for the vinegar but it could be more or less. Here you can blame me and not mrslarkin, because she is such an awesome cook and generous commenter and would never post a recipe without good measurements and I’m sure she will still leave a kind comment here and the point is that she rocks…)
  2. In a large ziploc bag or lidded container combine the shrimp and marinade. Leave it in the fridge overnight, or as long as possible.
  3. When ready to cook, heat a grill or grill pan.
  4. Skewer the shrimp. Cook for about 3-4 minutes a side, or until done.
  5. Remove the shrimp from the skewers and pile them in a bowl or platter. Give them a squirt of fresh grapefruit juice and a light sprinkling of chopped tarragon for garnish. Enjoy.

More Great Recipes:
Seafood|Fruit|Serves a Crowd|Entree

Reviews (8) Questions (0)

8 Comments

boulangere August 9, 2011
Yum to both of you! Love the tarragon-grapefruit combination.
 
Author Comment
checker August 9, 2011
It was new to me before this and now I simply love it. Thanks!
 
TiggyBee August 9, 2011
I'm making this tonight! I have fresh tarragon and shrimp are only a drive away...Checker and mrslarkin, I thank you!!!
 
Author Comment
checker August 9, 2011
I hope you like it. We have it every few weeks right now. Very refreshing. Thanks!
 
Lizthechef August 2, 2011
Looks like you improved on a winner - nice.
 
Author Comment
checker August 2, 2011
Thank you! With great chefs like mrslarkin putting out such wonderful recipes, that is not hard to do.
 
mrslarkin August 2, 2011
*blush* Thank you, checker! Always thrilled when I can provide inspiration to folks. And holy moly, your recipe sounds awesome! Will definitely be trying it this summer!
 
Author Comment
checker August 2, 2011
No, thank you! The grapefruit and tarragon combination was quite a revelation. My fiance could - and will if I am not around - eat what is known to us as "Lemon Chicken" and consists of chicken thighs roasted with lemon juice and tarragon (and the standard olive oil, salt and pepper) for dinner every night. The moment I saw your grapefruit combo I knew we had to try it, and we loved it. So refreshing! Thanks for always being such an inspiration!