Ingredients:

• 2 lbs large ocean pink shrimp
  

  Pink shrimp on ice (Photo courtesy of Chris Peterson from Action Works Photography, selected from Oregon Sea Grant photo collection)

• ½ cup IPA beer
• 2 tbsp whole-grain mustard
• ¼ cup minced garlic
• ¼ cup freshly squeezed grapefruit juice
• ¼ cup vegetable oil
• 2 tsp grapefruit zest
• Salt, freshly cracked black pepper, and red pepper flakes to taste

Citrus relish

• 1 large ruby red grapefruit
• 1 navel orange
• 1 tbsp lemon juice
• 2 tbsp olive oil
• 2 tbsp finely minced shallot
• 2 tbsp thinly sliced chives
• ¼ tsp kosher salt

Instructions:

1. Marinate prawns: Peel shrimp, leaving the tail on. Whisk together ale, mustard, garlic, grapefruit juice, vegetable oil, grapefruit zest, and chili flakes. Pour over shrimp, cover, and refrigerate. Marinate for a minimum of 12 hours or up to 1 day. Skewer each shrimp on a small wooden cocktail fork, curling into a circle. Place in a pan and refrigerate.
2. Make relish: Supreme the grapefruit and orange, catching juices in a bowl. Coarsely chop supremes and add to bowl. Mix in lemon juice, olive oil, shallot, chives, and salt.
3. Grill shrimp and serve: Preheat grill to medium-high. Oil grill and season shrimp to taste with salt and pepper. Cook prawns for 1 to 2 minutes preside or until cooked through. To serve, top each shrimp with some of the relish and enjoy!

Recipe courtesy of Alaska Seafood.