Ingredients:

• 1 tablespoon olive oil

• 1 cup fresh orange juice (about 2 oranges)

• ½ cup fresh lemon juice (about 3 lemons)

• 5 garlic cloves , minced or pressed

• 1 tablespoon finely chopped red onion (or shallot)

• 1 tablespoon chopped fresh parsley

• Pinch red pepper flakes

• Freshly ground black pepper and kosher salt

• 3 pounds medium shrimp , peeled and deveined

• 1 medium orange , cut into wedges or slices

• 1 medium lemon , cut into wedges

Preparation:

1. In a medium bowl, whisk together the olive oil, orange juice, lemon juice, garlic, onion, 2 teaspoons of the parsley, and pinch of red pepper flakes. Pour the mixture into a large skillet set over medium heat. Bring to a simmer and cook until reduced by half, about 5 to 8 minutes.

2. Add the shrimp, season with kosher salt and freshly ground black pepper, cover, and cook until they turn pink, about 5 minutes.

3. Top with the remaining parsley and serve with orange and lemon slices on the side.

Note: you can add the orange and lemon slices to the sauce to cook and brown slightly if desired.