In the world of citrus, grapefruits are sadly overlooked and I’m here to change all that. Yes, oranges (and their extended family) have had their day, lemons are on the short list of have-to-haves of every chef the world over, limes are the up-and-comers and grapefruits have been left out in the cold. If lemons can overcome their sour reputation then, by george, so can grapefruits – kinda like what a few of these folks need to do, but that’s another story. So, I got to thinking (something I do from time to time!) – if lemons can hang with garlic and shrimp then let’s give lemons the night off and invite grapefruit to the party instead – and so this is where they’re headed – to slobber all over succulent, garlicky shrimp.

First you need to prep the fruit – grab a bowl, section a couple of grapefruits, (a step you’d be foolish to skip; the pith/membrane is bitter (which probably has something to do with our issues with grapefruit in the first place)), add olive oil, garlic, salt & pepper and a little something distinctive, and in this case, tart, lemony sumac has the honours – it is to the Middle East as soy sauce is to Asia, as chili is to Mexico, as maple syrup is to a Canuck. And in this recipe it pushes the citrus element, being all lemony and such. Simply prep the grapefruit, mix the shrimp with the spices, get a pan hot, and let the heat do the rest. If you’re not aware, when fruit and heat meet – magic is happening right before your eyes, between your lips and under your nose – sugars caramelize, flavors intensify, flesh softens – give me a moment – ok I’m back … anything coming into contact with hot fruit will never be the same again (including you) – grilled, seared, poached or sautéed, fruits will bring it every single time! Here, the grapefruit breaks down into a tangy saucy salsa to slurp up alongside succulent, smoky garlicky shrimp! Ok, I’m done.