The slight bitterness of grapefruit is the perfect foil for sweet, anise-like tarragon. The herb has a very assertive flavor, so feel free to use more or less as you like.
TOOL: 1-gallon zip-top bag
YIELD: about ½ cup (enough for 2 to 4 servings)
| 2 | TABLESPOONS EXTRA-VIRGIN OLIVE OIL |
| 2 | TEASPOONS GRATED GRAPEFRUIT ZEST |
| ¼ | CUP FRESHLY SQUEEZED GRAPEFRUIT JUICE |
| 1 | SHALLOT, MINCED |
| 1 | TABLESPOON MINCED FRESH TARRAGON |
| 1 | TABLESPOON SUGAR |
| KOSHER SALT | |
| FRESHLY GROUND BLACK PEPPER |
MEASURE the oil, grapefruit zest and juice, shallot, tarragon, and sugar into a 1-gallon zip-top bag and shake or squeeze until blended. Season to taste with salt and pepper.
SUGGESTED USES: white fish fillets, shrimp, or sea scallops (marinated 20 to 45 minutes), grilled or broiled
GRILLED SHRIMP
FOR 2 SERVINGS, add ½ to ¾ pound peeled, deveined large shrimp (21/25 count) to the Tarragon-Grapefruit Marinade in the zip-top bag and turn to coat. Seal the bag, letting out all the air. Marinate for at least 20 minutes and up to 45 minutes at room temperature.
Remove the shrimp from the marinade and pat dry with paper towels. Grill the shrimp on an oiled grill grate over direct high heat until just cooked through, 4 to 5 minutes, turning once. The shrimp will be firm to the touch, opaque and pink, and beginning to curl when they are just cooked through.
Toss the shrimp with diced red onion, celery, and grapefruit segments and dress with mayonnaise, lemon juice, and a touch of Dijon mustard for a light salad. Serve on a split baguette or on a bed of mesclun greens.