Gulf Shrimp Skewers with Pink Grapefruit and Watercress
In summer, Del Grande likes to make this refreshing first course with watermelon instead of grapefruit.
Serves four as an appetizer.
- 12 very large shrimp (approximately one pound), peeled and deveined, tails left on
- 1 Ruby Red or other pink variety grapefruit
- 12 small wooden skewers
- 2 tablespoon melted butter or olive oil
- 1 bunch watercress, rinsed and dried For the Spicy Pink Grapefruit Sauce, mix together:
- 2 cloves minced garlic
- 1/4 serrano chile, finely minced, seeds removed if desired
- 4 tablespoon unsalted butter, room temperature
- Pinch salt and pepper
Peel the grapefruit, removing as much of the white pith as possible. Separate 6 sections for the skewers; they should be the same thickness as the shrimp. Cut each section in half crosswise. Reserve some juice for the sauce.
Wrap each shrimp like a “C” around a half section of grapefruit and secure by passing a skewer through the shrimp and the grapefruit. The skewers can be made several hours ahead of time and refrigerated.
Arrange the shrimp skewers on a broiler pan and brush with melted butter or olive oil.
When ready to serve, place the skewers under a preheated broiler for about 5 to 7 minutes or until the shrimp are cooked through.
Arrange the skewers on dinner plates. Spoon some of the Grapefruit Butter Sauce over the shrimp. Garnish with watercress sprigs.
Does a chef who has a Ph.D. in biochemistry find himself naturally drawn to Western cuisine? For Robert Del Grande, no other fare compares.
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