Recipe - Grilled Marinated Shrimp With Roasted Grapefruit

=== SWORDFISH MARINADE ===
One fourth cup Olive oil
Juice of 3 limes ; (abt 1/4
cup)
1 Jalapeno pepper; seeded and
chopped
2 Garlic cloves; peeled
One fourth cup Lightlypacked fresh
cilantro leaves
1 teaspoon Cracked black pepper
4 tablespoon Grated fresh ginger
One fourth cup Unsweetened coconut milk
=== FRESH HERB VINAIGRETTE
===
One fourth cup Balsamic vinegar
1 tablespoon Dijon mustard
1 teaspoon Fresh thyme leaves
1 teaspoon Fresh oregano leaves
8 lg Fresh basil leaves
One half cup Extravirgin olive oil
Salt; to taste
Freshlyground black pepper;
to taste
=== SWORDFISH AND VEGETABLES
===
4 Swordfish steaks (3/4”
thk; 6 8 ounce ea)
2 lg Vidalia onions; peeled, and
; cut or sliced up 1/4” thick
2 Sweet red peppers; seeded,
cut or sliced up rings
2 Sweet yellow peppers;
seeded, cut or sliced up rings
12 lg Shiitake mushroom caps
2 tablespoon Olive oil
Salt; to taste
Freshlyground black pepper;
to taste

For the marinade, combine all ingredients in the bowl of a food processor
and pulse to combine. Use to marinate swordfish, salmon, tuna, or red
snapper overnight. For the vinaigrette, combine the vinegar and mustard in
the bowl of a food processor. Pulse briefly, then add the herbs. Pulse
again until coarsely chopped. With the processor running, add the olive oil
very slowly so that the mixture will emulsify into a smooth blend. Season
with salt and freshlyground pepper to taste. This dressing will keep for
up to 10 days in the refrigerator. For the swordfish, the night before, rub
the swordfish steaks with the marinade. Cover and marinate, refrigerated,
overnight. The next day, prepare an outdoor grill for cooking. Right before
grilling, toss the onions, peppers and mushrooms with the olive oil, salt
and pepper. When the grill is hot, grill the swordfish until it is well
colored on both sides and the interior is medium (about 3 to 4 minutes per
side, total). When you have added the fish to the grill, spread the
vegetables along the perimeter of the grill and carefully cook the
vegetables without burning. Remove the fish from the grill, plate, drizzle
with vinaigrette over the fish, top with vegetables and serve. This recipe
yields 4