Gulf Shrimp Skewers with Pink Grapefruit and Watercress

Texas-based chef Robert Del Grande shares recipes for hearty cold-weather fare. Del Grande''s Western-style Gulf Shrimp Skewers with Pink Grapefruit and Watercress can be a year-round treat.

Gulf Shrimp Skewers with Pink Grapefruit and Watercress

In summer, Del Grande likes to make this refreshing first course with watermelon instead of grapefruit.

Serves four as an appetizer.


  • 12 very large shrimp (approximately one pound), peeled and deveined, tails left on
  • 1 Ruby Red or other pink variety grapefruit
  • 12 small wooden skewers
  • 2 tablespoon melted butter or olive oil
  • 1 bunch watercress, rinsed and dried
    For the Spicy Pink Grapefruit Sauce, mix together:
  • 2 cloves minced garlic
  • 1/4 serrano chile, finely minced, seeds removed if desired
  • 4 tablespoon unsalted butter, room temperature
  • Pinch salt and pepper


Peel the grapefruit, removing as much of the white pith as possible. Separate 6 sections for the skewers; they should be the same thickness as the shrimp. Cut each section in half crosswise. Reserve some juice for the sauce.

Wrap each shrimp like a “C” around a half section of grapefruit and secure by passing a skewer through the shrimp and the grapefruit. The skewers can be made several hours ahead of time and refrigerated.

Arrange the shrimp skewers on a broiler pan and brush with melted butter or olive oil.

When ready to serve, place the skewers under a preheated broiler for about 5 to 7 minutes or until the shrimp are cooked through.

Arrange the skewers on dinner plates. Spoon some of the Grapefruit Butter Sauce over the shrimp. Garnish with watercress sprigs.

Does a chef who has a Ph.D. in biochemistry find himself naturally drawn to Western cuisine? For Robert Del Grande, no other fare compares.

More Del Grande recipes:

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