by checker
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checker's Notes:
Expand2 pounds large shrimp, peeled and deveined Ask a question about this ingredient
juice of half a large ruby grapefruit Ask a question about this ingredient
2 teaspoons sherry vinegar Ask a question about this ingredient
large handful fresh tarragon, chopped Ask a question about this ingredient
2 large cloves garlic, minced Ask a question about this ingredient
1 large shallot, minced Ask a question about this ingredient
1 cup olive oil Ask a question about this ingredient
salt and pepper Ask a question about this ingredient
grapefruit juice and chopped tarragon for garnish Ask a question about this ingredient
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…)
Ask a question about this stepIn a large ziploc bag or lidded container combine the shrimp and marinade. Leave it in the fridge overnight, or as long as possible.
Ask a question about this stepWhen ready to cook, heat a grill or grill pan.
Ask a question about this stepSkewer the shrimp. Cook for about 3-4 minutes a side, or until done.
Ask a question about this stepRemove 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.
Ask a question about this stepI'm making this tonight! I have fresh tarragon and shrimp are only a drive away...Checker and mrslarkin, I thank you!!!
I hope you like it. We have it every few weeks right now. Very refreshing. Thanks!
Looks like you improved on a winner - nice.
Thank you! With great chefs like mrslarkin putting out such wonderful recipes, that is not hard to do.
*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!
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!
Kristen is the Senior Editor of food52.
Yum to both of you! Love the tarragon-grapefruit combination.