Shrimp Escabeche with Blood Orange Mojo

• 2 cups freshly squeezed blood orange juice or other orange juice
• 1 cup fresh lemon juice
• 3 large garlic cloves, minced, divided
• Pinch of salt
• 1/2 teaspoon dried crushed red pepper
• 2 pounds cooked deveined peeled shrimp, cut into 1/2-inch pieces
• 2 cups chopped red bell pepper
• 1 1/2 cups chopped celery
• 1 cup chopped red onion
• 1/2 cup chopped fresh cilantro
• 1/4 cup olive oil
• Additional olive oil (optional)
• Lemon wedges
• Tortilla chips or pita chips

1. Combine orange juice, lemon juice, and 2 minced garlic cloves in medium saucepan over medium-high heat.
2. Add pinch of salt; boil until orange juice mixture is reduced to 1 cup, about 15 minutes.
3. Cool.
4. Mix in crushed red pepper.
5. Mix shrimp, bell pepper, celery, red onion, cilantro, and 1/4 cup olive oil in bowl.
6. Toss with orange juice mixture and remaining minced garlic clove.
7. Season with salt and pepper.
8. Cover and chill until cold, about 2 hours.
9. (Can be made 8 hours ahead.
10. Keep refrigerated.)
11. Arrange escabeche in shallow bowl.
12. Drizzle with additional olive oil, if desired.
13. Garnish with lemon wedges.
14. Serve with tortilla chips or pita chips.

freshly squeezed blood orange juice, lemon juice, garlic, salt, red pepper, shrimp, red bell pepper, celery, red onion, fresh cilantro, olive oil, olive oil, lemon wedges, tortilla chips

Taken from www.epicurious.com/recipes/food/views/shrimp-escabeche-with-blood-orange-mojo-109063 (may not work)