Shrimp With Peppered Citrus

• 1 lb large shrimp, shells on
• 3 clementines or 3 tangerines
• 34 cup water
• 13 cup sugar
• 1 teaspoon whole black peppercorn, coarsely crushed
• 1 small pink grapefruit
• 12 teaspoon salt
• 12 teaspoon fresh ground black pepper
• 14 teaspoon cumin
• 1 tablespoon canola oil

1. Thaw shrimp (if using frozen); set aside.
2. With a vegetable peeler, remove 2 or 3 strips of peel from one of the clementines (be careful not to get any of the bitter white pith) and place in a small sauce pan with water, sugar, and crushed peppercorns; boil gently, uncovered, until reduced to about 1/3 cup, 15 to 20 minutes, stirring occasionally.
3. Meanwhile, peel and devein shrimp, leaving tails intact, and set aside.
4. Peel, removing all the peel and pith, the clementines and grapefruit.
5. Cut grapefruit in 1/2 inch slices; remove seeds; break clementines into segments.
6. In a bowl, combine salt, ground pepper, cumin and shrimp; toss to coat shrimp.
7. In a large skillet, heat oil over medium heat; add shrimp and cook until opaque, about 3 to 4 minutes.
8. Add clementines and grapefruit, cover, and cook 1 minute, turning fruit once.
9. Transfer to a serving bowl, pour citrus sauce over top, and toss gently.

shrimp, clementines, water, sugar, black peppercorn, pink grapefruit, salt, ground black pepper, cumin, canola oil

Taken from www.food.com/recipe/shrimp-with-peppered-citrus-410927 (may not work)