Gingered Clementine Pomegranate Barbecued Shrimp Serving Size - 5 Prepared By - Janine & Terry Recipe Rating
			1/2 pound raw large shrimp 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.