PALOMA SHRIMP

This is an easy dish to put together in a hurry. Let the shrimp rest while you prepare rice and a salad for an easy warm-weather supper.

1 pound medium shrimp, peeled

and deveined

1 cup fresh grapefruit juice

1 cup tequila blanco

½ teaspoon salt

½ teaspoon cumin

½ teaspoon achiote seasoning (available in supermarkets in the Latin section) 1 serrano chili, seeds and stems

removed, minced

1 teaspoon minced garlic, divided 2 tablespoons olive oil

¼ cup fresh lime juice

½ cup cilantro, chopped

Place the shrimp in a large bowl and add the grapefruit juice, tequila, salt, cumin, achiote, chili and one-half teaspoon garlic. Stir the ingredients. Cover the bowl and refrigerate 30 minutes. (Do not let rest longer than 30 minutes or the acids will cook the shrimp.)

Remove the shrimp from the refrigerator and strain. Heat the olive oil in a large skillet or wok on high heat. Add the remaining onehalf teaspoon garlic, then add the shrimp and cook 2-3 minutes, until the shrimp is pink. Do not overcook or the shrimp will be tough. Remove from the heat and finish with lime juice and garnish with cilantro. Serve over rice.

Yield: 4 servings

Per serving: 350 calories (percent of calories from fat, 37), 24 grams protein, 10 grams carbohydrates, 1 gram fiber, 9 grams fat (1 gram saturated), 173 milligrams cholesterol, 447 milligrams sodium.

STYLING BY MERIDTH FORD. CONTRIBUTED PHOTOS BY CHRIS HUNT