Recipes Shrimp with Fresh Citrus Sauce 1 Review Chef Way Andrew Carmellini's sauce uses blood oranges, tangelos, clementines and tangerines. He sautés the shrimp separately.Easy Way Prepare a fast citrus sauce by adding grapefruit juice to the skillet as you cook the shrimp. More Shrimp Recipes By Andrew Carmellini Updated on October 31, 2019 Print Rate It Share Share Tweet Pin Email Photo: © Tina Rupp Total Time: 30 mins Yield: 6 Ingredients 1 tablespoon fresh lemon juice 1/2 teaspoon harissa or hot sauce 3 tablespoons extra-virgin olive oil 1 large fennel bulb—halved, cored and shaved paper-thin 4 celery ribs, very thinly sliced 2 navel oranges, peeled and thinly sliced crosswise Salt and freshly ground pepper 1 1/2 pounds shelled and deveined large shrimp 1/2 cup fresh grapefruit juice 2 tablespoons unsalted butter 1 tablespoon snipped chives Directions In a bowl, whisk the lemon juice and harissa with 2 tablespoons of the olive oil. Add the fennel, celery and orange slices, season with salt and pepper and toss. Transfer the salad to plates. In a large skillet, heat the remaining 1 tablespoon of olive oil until smoking. Season the shrimp with salt and pepper and add to the skillet. Cook, stirring once, until just pink and curled, about 2 minutes. Transfer the shrimp to a plate. Add the grapefruit juice to the skillet and cook until reduced by half. Swirl in the butter, then add the chives and shrimp; simmer for 2 minutes, stirring. Top the salad with the shrimp and serve. Suggested Pairing Minerally, citrusy Sauvignon Blanc. Rate it Print