1/4 cup minced shallots
1 teaspoon crushed, dried rosemary
1 cup fresh pink grapefruit juice
1 1/2 lbs. medium to large raw shrimp, peeled

In a large skillet, heat a little olive oil along with a tablespoon of butter. Add shallots and rosemary and sauté a minute or two until shallots are softened. Pour in grapefruit juice, turn heat to medium high, and let boil (don't stir) about five minutes or until it's a little syrupy. (add more if needed) Lower heat, add shrimp and cook, stirring until shrimp turns pink, about 3 minutes. Serves 4.
Serving suggestions: I like Grapefruit Shrimp over a bed of cayenne mashed potatoes with a green vegetable on the side. Also, you can be lazy and not peel the shrimp and serve it as a peel-n-eat appetizer.