1 cup olive oil
4 cloves of garlic, divided
4 1/2 tbsp. chopped cilantro, divided
2 1/2 cups grapefruit juice, divided
48 jumbo shrimp, peeled and deveined
2 tbsp. vegetable oil
1 cup minced onion
3/8 cup Poblano peppers, roasted, seeded, peeled and diced
1/3 cup diced roasted red peppers
2 cups kernel corn
2 cups grapefruit sections, cut into chunks
salt and pepper
Combine the olive oil, garlic (1/2oz), 1 1/2 tbsp. cilantro and 16 oz. of grapefruit juice.
Pour over shrimp and allow marinate, refrigerated, for 1-2 hours, turning occasionally.
Heat vegetable oil in a sauté pan. Add onion and remaining 1/2oz. of garlic. Cook until softened but not brown. Add the poblano and red peppers and corn. Saute until heated through. remove from heat; cool slightly. Stir in the grapefruit sections, the remaining 3 tbsp. of cilantro and salt and pepper to taste.
For each serving, remove 4 shrimp from the marinade and grill until just cooked through (about 2 minutes per side) Mound 3 tbsp. of relish in the center of a serving plate and arrange the shrimp around the relish.
Yield: 12 servings