20 large shrimp, peeled and deveined
8 large wooden skewers, soaked in water
1 tablespoon ground cumin
2 cups julienned red onion
½ cup grapefruit juice
1 grapefruit sliced into segment
Juice of 1 lime
½ tablespoon chopped garlic
½ cup fresh cilantro leaves
A bit of olive oil
Salt and pepper
Action:
1. Using the wooden skewers (pre-soaking them in water helps the wood to not burn on the grill) skewer 5 shrimp. I like to use two skewers through the middle of the shrimps about ½ an inch apart so they don’t rotate while flipping on the grill. Add a touch of Olive oil, salt and pepper and dust the cumin over the top evenly. Reserve on the side for later.
2. In a large mixing bowl, add the red onion, grapefruit, lime juice, cilantro, garlic, a bit of olive oil and some salt and pepper and mix evenly. Cover and place in the fridge for 5-10 minutes to marinate.
3. Make sure your grill or grill pan is smokin’ hot and add the shrimp skewers. Allow them to char for about 1-2 minutes on each side. Remove from the heat and serve over the red onion and grapefruit salad with a squeeze of lime juice over the top.
