We tested with fresh citrus fruit, but you can use refrigerated bottled grapefruit sections to cut down on prep time.
Oxmoor House JANUARY 2008
Combine first 5 ingredients in a medium bowl; cover and chill.
Combine seasoning, salt, and shrimp in a large zip-top plastic bag. Seal bag, and shake well to coat.
Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add half of shrimp; cook 2 minutes on each side or until done. Remove from pan. Repeat procedure with remaining 2 teaspoons oil and remaining shrimp. Serve warm with salsa.
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