Title: Shrimp Maurice with Pomegranate Salsa
Categories: Shellfish Main
Yield: 4 Servings

		Shrimp:
1/2	pk	Cilantro, washed & chopped
2		Oranges, juiced
2		Limes, juiced
1	ts	Salt
		Skewers
2		Tangerines peeled,sectionedx
1		Small red onion, fine dicedx
1	pk	Green onions, diced x
1		Serrano pepper,fine choppedx
2		Limes, juiced x
1 1/2	lb	Peeled, deveined shrimp (50)
2		Garlic cloves, crushed
2		Lemons, juiced
1/4	c	Olive oil, extra virgin
1/4	ts	White pepper
		Pomegranate Salsa:
4		Pomegranates x
1	pk	Fresh cilantro, chopped x
1		Clove garlic, crushed x
1	ts	Sugar x
1/8	ts	Salt (or more to taste) x

Wash, peel and devein shrimp, leaving tails on. Set aside.

In mixing bowl combine cilantro, garlic, juices from oranges, lemons and limes, olive oil, salt and white pepper. Place shrimp in a non-metal container and pour marinade over shrimp. Marinate shrimp in refrigerator 4 hours. Skewer shrimp and place in pan on lower rack in oven under broiler, broiling 8 to 10 minutes or until cooked or bake in preheated oven on top rack at 375 F. 10 to 12 minutes or until cooked. Serve with pomegranate salsa.

For salsa, peel and section tangerines, reserving any juice. Peel outside rind from pomegranates, cut in half, remove small scoops containing whole seeds. In mixing bowl combine tangerine sections, pomegranate scoops with seeds, red onion, cilantro, green onions, garlic, serrano peppers, sugar, lime juice and salt. The salsa may be served warmed or chilled. (Makes about 1 1/2 cups salsa.) Ingredients with an x suffix are the salsa ingredients. Recipe from the Arizona Inn, Tucson, AZ Indianapolis Star 2 November 1994 MM Format by John Hartman Indianapolis, IN

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