For the shrimp:

• 1 lb of medium shrimp
• 8 C or water
• 1 lemon, quartered
• 1 shallot, quartered

For the marinade:

• ½ C of freshly squeezed grapefruit juice
• 2 Tb of fresh lime juice
• ½ tsp of fresh grapefruit zest
• 1 clove of garlic, grated
• ¼ C of olive oil
• 2 dashes of Worcestershire sauce
• ½ tsp parsley, minced
• ½ tsp dill, minced
• ½ tsp tarragon, minced
• 1 tsp of salt
• 1 green onion, sliced

Directions:

Peel and devein the shrimp leaving the tails intact.

Fill a large pot with the 8 cups of water, lemon and shallot.  Bring the water to a boil.  Add the shrimp, cover the pot and take it off the heat.  Let the shrimp sit in the water for 2 minutes and no more.  Immediately drain and remove the shrimp.  Put the shrimp in the refrigerator to cool.

Mix the marinade.  Add all of the marinade ingredients to a large mixing bowl and thoroughly combine.  The mixture will be a little salty, but the shrimp will end up absorbing most of this.  Add the shrimp and toss making sure each shrimp is coated with the marinade.  Place the mixture in a shallow container so that all the shrimp is covered and place back in the refrigerator.  Let the shrimp sit for a minimum 2 hours and up to overnight.  When ready to serve, toss the shrimp mixture first, and then remove the shrimp to a serving dish reserving the leftover marinade.  Check and adjust for seasonings.  Add more marinade to the shrimp if desired.  Serve chilled with a nice crisp New Zealand Sauvignon Blanc.