Johnny Jalapeno's 'cancun Vacation' Citrus Shrimp Medly

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 1 tablespoon extra virgin olive oil
• 2 tablespoons butter
• 2 garlic cloves, minced
• 1 jalapeno, diced small (optional)
• 1/2 red onion, thinly sliced
• 1 tablespoon fresh ginger, minced (or 1 tsp ground)
• 1 large carrot, ribboned (see instructions)
• 1 (8 ounce) can sliced water chestnuts, drained
• 1/3 cup pink grapefruit juice
• 1/4 cup orange juice
• 2 tablespoons lemon juice
• 2 tablespoons honey
• 1 1/2 lbs jumbo shrimp, peeled deveined
• 1 cup cooked rice (or brown)
• 1/4 cup chopped parsley flakes

Recipe

• 1 carrot ribbons: peel the carrot and then continue peeling long strips, rotating the carrot so the strips don’t get too wide.
• 2 heat oil and butter in a large skillet on medium heat. add the garlic, jalapeno, onion, and ginger. cook 1 minute to soften onions. add carrots, and water chestnuts and continue cooking until carrots are just tender, about 2-3 minutes. spoon the vegetables to a dish and cover to keep warm.
• 3 in the same skillet increase the heat to med-high. add the juices and honey. when the juice has simmered down some, add the shrimp and cook about 1 minute per side when shrimp is just about fully cooked.
• 4 add the vegetables back in along with the cooked rice and stir until sauce coats everything and thickens. plate up, garnish with the dried parsley, and serve.