Fresh, coarsely crushed pepper lends smoky spice and aroma to this delectable citrus and shrimp toss.

• 1 lb. fresh or frozen large shrimp in shells
• 3 medium clementines or seedless tangerines
• ¾ cup water
• ⅓ cup sugar
• 1 teaspoon whole black peppercorns, coarsely crushed
• 1 small pink grapefruit
• ½ teaspoon salt
• ½ teaspoon freshly ground black pepper
• ¼ teaspoon cumin
• 1 Tablespoon canola oil

1. Thaw shrimp, if frozen.
2. For pepper-citrus sauce, remove 2 to 3 strips of the thin outer peel of one of the clementines with a vegetable peeler, taking care not to remove the bitter white pith. Place peel in small saucepan; add water, sugar, and peppercorns. Bring to boiling, stirring to dissolve sugar. Broil gently, uncovered, for 15 to 20 minutes or until mixture is reduced to ⅓ cup, stirring occasionally.
3. Meanwhile, peel and devein shrimp, leaving tails intact.
4. Peel and remove white pith from remaining clementines and grapefruit.
5. Cut grapefruit crosswise into ½-inch-thick slices. Remove seeds and set slices aside. If desired, leave one clementine whole; break remaining clementines into segments.
6. For shrimp, in a bowl combine salt, ground pepper, and cumin. Add shrimp; toss to coat. In large skillet cook shrimp in hot oil for 3 to 4 minutes or until opaque, turning occasionally.
7. Add clementines and grapefruit to shrimp. Cover; cook over medium heat 1 minute, turning fruit once.
8. Transfer to serving bowl.
9. Pour pepper-citrus sauce over shrimp mixture and toss gently to coat.

Makes 4 servings.