• 1 Tbspn cornstarch or tapioca flour
• ¼ Tspn cayenne pepper
• 3 Tbspns soy sauce
• 4 Tbspns extra virgin olive oil
• 1 small garlic clove, minced
• 24 medium shrimp, peeled and deveined
• 1 ½ cup red and green pepper strips mixed
• ¾ cup chopped green onion, including tops
• ¾ cup celery, sliced
• ¾ cup freshly squeezed pink grapefruit juice
• 1 ½ cup pink grapefruit sections

In a large mixing bowl, mix cornstarch, cayenne, garlic, soy sauce and 1 tablespoon of the oil. Add shrimp, tossing to coat. Let stand for 15 minutes. In large fry pan or wok, heat remaining oil. Add shrimp mixture and vegetables. Stir fry for 3 minutes over medium-high heat. Add grapefruit juice; cover and cook over low heat for 4 minutes. Add grapefruit sections and heat, covered, until grapefruit is heated, about 2 minutes. Makes 4 servings.