Shrimp with Grapefruit

Serves: 4

For the sauce:

1 Tbsp chopped mint

¼ - 1 tsp Flying Olive Chipotle (slightly spicy) , Harissa, (medium spicy), or Cayenne Red Chili (very spicy) Extra Virgin Olive Oil (If you don’t like ANY spice, leave this out)

1 tsp grapefruit zest (zest first before segmenting below)

2 Tbsp Flying Olive Grapefruit Balsamic Vinegar

2-4Tbsp of leftover grapefruit juice after you segment the grapefruit below

2 Tbsp Flying Olive Lemon Extra Virgin Olive Oil

1/8 teaspoon kosher salt

For the skillet:

1 pound large shrimp, peeled and deveined

1 grapefruit, peeled, segments removed and halved, juice saved for dressing above

1/2 teaspoon kosher salt

1 Tbsp Flying Olive Lemon Extra Virgin Olive Oil


In a small bowl, whisk together the mint, Flying Olive Spicy Extra Virgin Olive Oil of Choice, zest, Flying Olive Grapefruit Balsamic Vinegar, leftover grapefruit juice, Flying Olive Lemon Extra Virgin Olive Oil,and salt. Set aside to let the flavors combine. (Note: I strained this after it had set awhile to remove the mint pieces).

Preheat a grill pan or skillet over medium-high heat. Add the Flying Olive Lemon Extra Virgin Olive Oil.

Once the oil starts to shimmer, place the shrimp in one layer in the hot pan. Turn the heat down to medium. When the shrimp start to turn pink, turn them over. Depending on the size of the shrimp, this will be about 2-3 minutes per side. Add the sauce. Carefully toss the shrimp and sauce together to help the sauce thicken just a little.

During the last minute, add the halved grapefruit. Let the mixture heat just a little (the grapefruit will start to fall apart if you stir it) and spoon the mixture over rice or your favorite grain. Serve.

Submitted by Chuck and Barb L.