Shrimp with Peppered Citrus Fruits

Fresh, coarsely crushed black pepper
lends smoky spice and aroma to this
delectable citrus and shrimp toss.

Ingredients:
1 lb. fresh or frozen large shrimp in shells
3 medium clementines or seedless tangerines
3/4 cup water
1/3 cup sugar
1 tsp. whole black peppercorns, coarsely crushed
1 small pink grapefruit
1/2 tsp. salt
1/2 tsp. freshly ground black pepper
1/4 tsp. cumin
1 Tbsp. canola oil

Directions:
Thaw shrimp, if frozen.
For pepper-citrus sauce, remove 2 to 3 strips
of the thin outer peel of one of the clementines
with a vegetable peeler, taking care not
to remove the bitter white pith.
Place peel in small saucepan; add water,
sugar, and peppercorns. Bring to boiling,
stirring to dissolve sugar. Broil gently, uncovered,
for 15 to 20 minutes or until mixture
is reduced to 1/3 cup, stirring occasionally.
Meanwhile, peel and devein shrimp, leaving tails intact.
Peel and remove white pith from remaining clementines and grapefruit.
Cut grapefruit crosswise into 1/2-inch-thick slices.
Remove seeds and set slices aside. If desired,
leave one clementine whole; break remaining clementines into segments.
For shrimp, in a bowl combine salt, ground pepper, and cumin.
Add shrimp; toss to coat. In large skillet cook shrimp
in hot oil for 3 to 4 minutes or until opaque, turning occasionally.
Add clementines and grapefruit to shrimp. Cover;
cook over medium heat 1 minute, turning fruit once.
Transfer to serving bowl. Pour pepper-citrus sauce
over shrimp mixture and toss gently to coat. Makes 4 servings