Sunset FEBRUARY 2010
1. Combine juices, sugar, chile, oil, and salt in a small saucepan and boil over high heat, stirring often, until golden brown and reduced to 1/3 cup, 5 minutes.
2. Divide shrimp and fruit between 2 plates. Drizzle with dressing and sprinkle with cilantro. As you eat the cherimoya, pick out the seeds.
*Buy at well-stocked grocery stores, Latino markets, and some farmers' markets.
Note: Nutritional analysis is per serving.
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