The warmed sections of tangerine in this dish are a sweet surprise with the shrimp. If you can find them, use clementines, a Mandarin orange variety that comes from Spain. Not only do they have extra flavorful tangy-sweet flesh, clementines are a breeze to peel - and they have no seeds!
Serves 4 to 6
Juice of 4 tangerines or clementines
2 tangerines peeled, sectioned, and seeds removed
1 tablespoon grated fresh ginger (1-inch piece)
1 garlic clove, minced
1 1/2 pounds large shrimp (21 to 25 per pound), peeled and deveined
1 tablespoon olive oil
1 tablespoon unsalted butter
Sea salt and freshly ground black pepper to taste
2 tablespoons chopped fresh cilantro
1. Combine the tangerine juice and sections, ginger, garlic and shrimp in a bowl and toss to coat the shrimp. Cover and refrigerate to marinate for 2 to 3 hours.
2. Heat half of the oil and half of butter in a large skillet over medium-high heat until the butter melts. Remove half the shrimp from the marinade, reserving the marinade, season with salt and pepper, and place in the skillet to saute for 1 to 1 1/2 minutes per side, until they turn pink. Place the shrimp on a platter covered loosely with foil to keep warm. Add the remaining butter and oil and cook the remaining shrimp.
3. When all the shrimp are cooked, pour the marinade and tangerine sections into the skillet, increase the heat to high, and boil the marinade until it has reduced by half, about 30 seconds. Turn off the heat and stir in the cilantro. Season with additional salt and pepper if needed and serve the shrimp warm with the tangerine sauce and sections spooned over them.