Tarragon-Grapefruit Shrimp, With Apologies To Mrslarkin

• 2 pounds large shrimp, peeled and deveined
• juice of half a large ruby grapefruit
• 2 teaspoons sherry vinegar
• large handful fresh tarragon, chopped
• 2 large cloves garlic, minced
• 1 large shallot, minced
• 1 cup olive oil
• salt and pepper
• grapefruit juice and chopped tarragon for garnish

1. Mix the ingredients for the marinade, testing as you go. (Like I said, I am not totally sure about the measurements. I think that is right for the vinegar but it could be more or less. Here you can blame me and not mrslarkin, because she is such an awesome cook and generous commenter and would never post a recipe without good measurements and I'm sure she will still leave a kind comment here and the point is that she rocks...)
2. In a large ziploc bag or lidded container combine the shrimp and marinade. Leave it in the fridge overnight, or as long as possible.
3. When ready to cook, heat a grill or grill pan.
4. Skewer the shrimp. Cook for about 3-4 minutes a side, or until done.
5. Remove the shrimp from the skewers and pile them in a bowl or platter. Give them a squirt of fresh grapefruit juice and a light sprinkling of chopped tarragon for garnish. Enjoy.

shrimp, ruby grapefruit, sherry vinegar, handful fresh tarragon, garlic, shallot, olive oil, salt, tarragon

Taken from food52.com/recipes/13697-tarragon-grapefruit-shrimp-with-apologies-to-mrslarkin (may not work)