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Tangelo and Rum Glazed Shrimp

• 3 large Sunkist® Tangelos, juiced
• ½ teaspoon minced garlic
• 1 bay leaf
• 2 sprigs thyme
• 16 jumbo shrimp, cleaned, peeled and deveined
• 3 tablespoons olive oil
• 3 large shallots, finely diced
• 2 tablespoons brown sugar
• 1 tablespoons champagne vinegar
• ¼ cup rum
• ½ teaspoon salt
• ½ teaspoon ground black pepper
• 2 tablespoons scallions, cut on a bias
• Caribbean Ratatouille (see recipe below)

Makes 4 Portions.

In a stainless steel bowl combine half of the Sunkist tangelo juice, garlic, bay leaf, thyme and shrimp. Cover and marinate for about 1 hour.

Warm the olive oil in a large pan. Add the shallots and cook until translucent approximately 2 minutes. Add the shrimp without the marinate and sauté for approximately 1 minute on medium heat. Add the brown sugar and mix until dissolved. Add the champagne vinegar and rum stirring together. Then pour in the remaining tangelo juice and bring the mixture to a simmer. Season with salt and pepper. Continue to cook until just about all of the liquid is reduced to a glaze, coating the shrimp.

Arrange the shrimp on a warm service platter, pour the sauce around the shrimp and garnish with the scallion. Serve with Caribbean Ratatouille.

Orange Caribbean Ratatouille

This ratatouille uses a different array of garden vegetables from the Caribbean with assertive herbs and spices. The flavors are blended together with orange juice.

• 3 tablespoons olive oil
• 1 large onion, diced
• 1 small green plantain, diced
• 1 cup diced calabaza
• 1 medium chayotes, diced
• 2 medium Anaheim chilies, seeded and diced
• 1 medium red pepper, seeded and diced
• ½ tablespoon chopped garlic
• 1 teaspoon oregano
• 1 teaspoon cumin
• 1 teaspoon freshly ground black peppercorns
• 1 tablespoon kosher salt
• 1 cup freshly squeezed Sunkist orange juice

Makes 4 Portions.

In a large Dutch oven warm the olive oil. Add the onion and cook until translucent. Then add each of the vegetables at two-minute intervals starting with the green plantain, calabaza, chayote, Anaheim chili, red pepper. Stir well but try not to crush any of the vegetables.

Season with garlic, oregano, cumin, black pepper, and salt. Moisten the mixture with orange juice. Simmer for 5 minutes or until tender allowing all the flavors to incorporate yet not loose the integrity of each vegetable.

Recipe courtesy of Chef Allen Susser