Endless Possibilities #1 ..."Shrub" - Grapefruit, Lemon and Ginger Shrimp

Ever since I made the shrub I’ve been experimenting with all the things I can do with the leftover rinds and herbs. You might say I’ve become somewhat obsessed. My first dish which was AWESOME was using them as part of a marinade for shrimp. This winter has been so drab that I craved something that would make me feel bright and springlike. I did some googling - I’m a huge fan of grapefruit - the juice, the fruit - you name it. Love the acidic bite it provides and in the winter I feel like it keeps thoughts of warmer days close - so I combined some juice with the rinds, olive oil and salt and pepper and voila! Now one of my favorite shrimp dishes!

Marinating the shrimp with the shrub rind leftovers

Sizzling in the pan….

Tossed on top of baby greens with fresh dill and mini tomatoes…