Recipe - Grilled Marinated Portobello Sandwich With Roasted Peppers

2 One half pound Shrimp; peeled and deveined
; with tail on
One half cup Extra virgin olive oil
One half teaspoon Minced garlic
1 teaspoon Chopped fresh thyme
1 teaspoon Chopped fresh oregano
3 lg Pink grapefruit
One fourth cup Super fine sugar
One half cup Pink grapefruit juice
One half cup Heavy cream
One half pound Unsalted sweet butter
8 bn Masche or watercress
Salt and pepper to taste

Marinate the shrimp with the olive oil, garlic, thyme, oregano, for at
least an hour up to 24.

Peel the grapefruit and cut into segments, lay out on a small sheet pan and
top lightly with super fine sugar. Place grapefruit under broiler and cook
until golden.

In a saucepan, over medium high heat, reduce the grapefruit juice by 3/4's,
add the heavy cream and reduce until thick. Remove from the heat and slowly
add the butter, constantly whisking and finish with salt and pepper to
taste.

Grill the shrimp on an open flame, or in a grill pan until done.

Plate shrimp (3 per person); alternate with grapefruit segments on the
plate. Place masche or watercress in the center of the plate. Drizzle the
grapefruit sauce over and serve.

Yield: 8