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
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
- 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…)
- In a large ziploc bag or lidded container combine the shrimp and marinade. Leave it in the fridge overnight, or as long as possible.
- When ready to cook, heat a grill or grill pan.
- Skewer the shrimp. Cook for about 3-4 minutes a side, or until done.
- 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.