1/2 pound raw shrimp (you choose the size)
1/2 cup pomegranate juice
3 clementines, halved and juiced with pulp
1 clove garlic
2 teaspoons fresh ginger, minced/grated
1/2 teaspoon sea salt
2 scallions, diced
Mix together pomegranate juice, clementine juice and pulp, garlic, ginger and sea salt in a sauté pan over medium heat until it starts to bubble around the edges. Lower heat slightly and cook until the sauce reduces to a thick syrup. Reserve 2-3 tablespoons of glaze for dipping.
On the Grill: String shrimp onto bamboo skewers (about 5 per skewer with 16/20 count shrimp). Spray grill with nonstick cooking spray and heat to 400° F. Place skewers on the grill and brush with sauce. Cook for about 2 minutes, basting once more at a minute in. Flip shrimp, baste again and cook for another 2 minutes. Shrimp should be a light pink color. Remove from grill. Garnish with scallions and serve with glaze.
On the Range: Increase heat to medium. Add shrimp directly to sauté pan. Cook for 2 minutes. Flip, cook an additional 2 minutes until shrimp have turned a light pink color. Remove from heat. Sprinkle with scallions and serve.
Makes about 5 appetizer-sized portions