Yield: 12 servings.
60 Sunkist fresh pummelo segments*
3 cups Sunkist fresh-squeezed pummelo juice
3 lb. jumbo boiled shrimp (60 shrimp)
3 Tbsp. shallots, chopped
2 Tbsp. fresh sage leaves, chopped
as needed, shredded lettuce
Combine fresh pummelo segements, fresh-squeezed pummelo juice, boiled shrimp, shallots and chopped sage in a zip-top plastic bag, making sure marinade ingredients are distributed evenly. Marinate in the refrigerator for 1-2 hours.
For one serving: Place shredded lettuce in bottom of shrimp cocktail or margarita glass. Remove 5 shrimp and 5 pummelo segments from marinade; drain. Place shrimp and pummelo segments around edge of glass, alternating shrimp and pummelo. Serve.
*If pummelo segements are very large, use only 30 segments and cut in half to make 60 pieces. Sunkist fresh grapefruit segments and Sunkist fresh-squeezed grapefruit juice may be substituted if pummelos are not in season.
Photo Credit: SUNKIST
