Citrus Crusted Shrimp with Ginger Starfruit A

• 12 large shrimp
• 2 each lemons zested and juiced
• 2 each limes zested and juiced
• 1 each jalapeno pepper diced
• 1 tablespoon white peppercorns crushed
• 1 tablespoon kosher salt
• 2 tablespoons brown sugar
• 1 tablespoon olive oil
• 1 teaspoon ginger root sliced
• 2 each starfruit sliced crosswise
• 2 ounces rum

1. The zest is the colored part of the lemon and lime rind.
2. Use a vegetable peeler to remove it, then chop it finely.
3. Peel shrimp and butterfly by cutting lengthwise so that shrimp open like a book and lie almost flat.
4. Don't cut them in half.
5. Combine lemon and lime zest, jalapeno, and white peppercorns and set aside.
6. Combine lemon and lime juice with brown sugar in a small saucepan and simme until 3 tablespoons are left.
7. Add the salt and zest mixture.
8. Cook for one more minute and remove from heat.
9. Moisten with 1 tablespoon olive oil and l cool.
10. Press the mixture onto both sides of the butterflied shrimp, then sear in olive oil.
11. Cook for one minute, then add the starfruit and ginger.
12. Add the rum, swirl it around in the pan for a few seconds, and serve.

shrimp, lemons, jalapeno pepper, kosher salt, brown sugar, olive oil, ginger root, crosswise, rum

Taken from recipeland.com/recipe/v/citrus-crusted-shrimp-ginger-st-41049 (may not work)