Ingredients

• 1 tablespoon extra virgin olive oil
• 2 tablespoons butter
• 2 garlic cloves, minced
• 1 jalapeno, diced small (optional)
• 1/2 red onion, thinly sliced
• 1 tablespoon fresh ginger, minced (or 1 tsp ground)
• 1 large carrot, ribboned (see instructions)
• 1 (8 ounce) can sliced water chestnuts, drained
• 1/3 cup pink grapefruit juice
• 1/4 cup orange juice
• 2 tablespoons lemon juice
• 2 tablespoons honey
• 1 1/2 lbs jumbo shrimp, peeled deveined
• 1 cup cooked white rice (or brown)
• 1/4 cup chopped parsley flakes

Instructions

1. CARROT RIBBONS: Peel the carrot and then continue peeling long strips, rotating the carrot so the strips don’t get too wide.

2. Heat oil and butter in a large skillet on medium heat. Add the garlic, jalapeno, onion, and ginger. Cook 1 minute to soften onions. Add carrots, and water chestnuts and continue cooking until carrots are just tender, about 2-3 minutes. Spoon the vegetables to a dish and cover to keep warm.

3. In the same skillet increase the heat to med-high. Add the juices and honey. When the juice has simmered down some, add the shrimp and cook about 1 minute per side when shrimp is just about fully cooked.

4. Add the vegetables back in along with the cooked rice and stir until sauce coats everything and thickens. Plate up, garnish with the dried parsley, and serve.