Ingredients
- 1/8 pound (half stick) whole unsalted butter, cut into pats
- 1/8 pound (half stick) whole unsalted butter, cut into pats
- 1 tablespoon olive oil
- 1 pound large shrimp, peeled and deveined
- 2 tablespoon grapefruit juice
- 2 tablespoon flat leaf parsley, chopped rough
Preparation
Baking Directions:
In a small saucepot, reduce the orange and grapefruit juice over medium-high heat until the juice reaches a light syrupy consistency.
Slowly add the butter a little at a time while whisking to incorporate, moving the pan on and off the heat to keep the temperature from getting too hot.
Do not let the sauce get too hot or the emulsification will split.
Season with salt and pepper and keep in a warm place.
Heat a large saute pan over medium-high heat.
Add the oil and the shrimp to the pan and saute.
Cook the shrimp for 2 minutes per side or until the shrimp turn a bright red color and are cooked through — do not overcook.
Add the orange zest and the grapefruit juice to the pan.
Season to taste with salt and pepper and add the parsley, then remove the shrimp from the hot pan to a serving platter.
Drizzle the shrimp with the citrus butter sauce and serve.
