Sun-Spiced Shrimp and Grapefruit Lettuce Wraps

• 1 cup 100% Florida grapefruit juice
• 1/4 cup bottled hoisin sauce
• 2 tablespoons honey
• 1/2 teaspoon fresh garlic, minced
• 1 1/2 teaspoons olive oil
• 1 pound fresh shrimp, peeled, deveined, tails removed
• 1 cup onion, coarsely chopped
• 2/3 cup chopped red bell pepper
• 1/2 teaspoon salt
• 1/4 teaspoon fresh ground black pepper
• 1 cup cooked, shelled edamame
• 8 large lettuce leaves, such as iceberg or Bibb
• 1 Florida grapefruit, peeled, sectioned, and cut into bite-sized pieces

In a medium-sized saucepan, whisk together grapefruit juice, hoisin sauce, honey, and garlic. Bring to a boil over medium-high heat. Reduce heat to medium-low and simmer 10-12 minutes until the mixture is reduced by half, stirring occasionally. Divide sauce evenly among 4 small serving bowls. Set aside.

Heat olive oil in a large skillet over medium heat. Add shrimp, onion, and bell pepper. Season with salt and pepper. Sauté over medium heat, stirring frequently, until shrimp turn opaque, and vegetables begin to soften, about 5-7 minutes. Remove from heat; add edamame and toss to combine.

Place 2 lettuce leaves on each of 4 individual serving plates. Divide shrimp and vegetable mixture evenly among lettuce leaves. Divide grapefruit pieces among lettuce wraps. Place 1 bowl of sauce on each serving plate . Serve immediately.

Serves 4