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Grilled Grapefruit-Rosemary Shrimp

Yield Makes 8 to 10 servings
Notes: Use yellow or pink grapefruit juice, fresh-squeezed or bottled. To crush juniper berries, smash with the flat bottom of a glass or pan.


  • 1/4 cup grapefruit juice
  • 1/4 cup orange juice
  • 1 tablespoon minced or pressed garlic
  • 1/4 cup olive oil
  • 1 tablespoon crushed dried juniper berries (see notes)
  • 8 to 10 rosemary sprigs (about 10 in.) with straight stems
  • 1 pound (26 to 30 per lb.) shelled (tails left on), deveined shrimp, rinsed

Nutrition Information

  • calories 103
  • caloriesfromfat 54 %
  • protein 9.4 g
  • fat 6.2 g
  • satfat 0.9 g
  • carbohydrate 2 g
  • fiber 0.0 g
  • sodium 67 mg
  • cholesterol 69 mg

How to Make It

  1. In a bowl, combine grapefruit juice, orange juice, garlic, oil, and juniper berries.

  2. Pull most of the leaves from each rosemary stem, leaving about 2 inches at the tip of the sprig. Mince enough leaves to make 1 teaspoon; add to bowl. Reserve extra leaves for other uses.

  3. Add shrimp to bowl and mix. Let stand at least 15 minutes, or cover and chill up to 2 hours.

  4. Meanwhile, put rosemary stems in a bowl and cover with water.

  5. Drain shrimp; discard marinade. Form 1 shrimp into a C and push thick end of a rosemary sprig through fat section, then through tail end of the shellfish. Continue skewering shrimp with remaining rosemary, distributing shrimp equally among sprigs.

  6. Lay skewered shrimp on a barbecue grill over very hot coals or very high heat on a gas grill (you can hold your hand at grill level only 1 to 2 seconds); close lid on gas grill. Turn shrimp as needed to cook evenly until they are opaque but still moist-looking in center of thickest part (cut to test), about 4 minutes.