Grilled Key West Shrimp With Citrus Stew

• 2 cups pink grapefruit juice
• 2 cups orange juice
• 12 cup chopped red onion, plus 2 tablespoons,divided
• 2 teaspoons seeded and chopped jalapeno peppers
• 12 cup chopped cilantro leaf, plus
• 1 teaspoon cilantro leaf, divided
• 14 cup brown sugar
• 12 teaspoon coarse salt
• 16 key west shrimp
• 2 -3 medium red potatoes, cut into 1/2 inch cubes
• 1 whole tomatoes, cored and seeded,diced into 1/2 inch cubes
• 1 pink grapefruit, peeled cut into segments
• 1 orange, peeled,cut into segments

1. In small saucepan, bring juices, 1/2 cup onion, pepper, 1/4 cup cilantro leaves, brown sugar and salt to boil.
2. Reduce heat; simmer until liquid is reduced by half about 5 to 10 minutes.
3. Pour through fine strainer, reserving liquid.
4. Chill until cool.
5. Pour 2/3 of marinade over shrimp, reserving remaining marinade for stew.
6. Let shrimp marinate in covered container in refrigerator 1 to 2 hours.
7. Marinade can be prepared ahead of rime, and shrimp can marinate in refrigerator up to 48 hours before cooking and serving.
8. Blanch potatoes about 8 minutes, until tender.
9. In saute pan, bring reserved marinade to boil.
10. Add potatoes, tomato, the remaining 2 tablespoons red onion and the remaining 1 teaspoon chopped cilantro.
11. Reduce sauce by three-quarters; add citrus segments.
12. While sauce is cooking, remove shrimp from marinade.
13. Discard marinade.
14. On char broiler or grill top, grill shrimp about 2 minutes on each side.
15. Serve shrimp on bed of rice with stew ladled on top.

pink grapefruit juice, orange juice, red onion, jalapeno peppers, cilantro leaf, cilantro leaf, brown sugar, coarse salt, shrimp, red potatoes, tomatoes, pink grapefruit, orange

Taken from www.food.com/recipe/grilled-key-west-shrimp-with-citrus-stew-67958 (may not work)