2 tbsp extra virgin olive oil

1 clove garlic, minced

1/2 grapefruit, juiced

1 tangerine or orange, juiced

1 lime, juiced

1 tbsp honey

1/2 red onion, thinly sliced

2 cups bok choy, thinly sliced *see notes

1 cup carrot curls or shredded *see notes

1 lb peeled deveined uncooked shrimp

1/4 cup almonds, toasted

1 cup brown rice, cooked

1 - 2 tbsp light miso (shiro miso), depending on taste

Heat oil in a large skillet on medium heat. Add the garlic and cook, stirring for about 1 minute. Stir in the ginger and onion and continue cooking until the onion is soft.

 

Add the bok choy and carrots. Cook until just tender about 1 - 2 minutes.

 

Spoon the vegetables to a plate or other dish and cover to keep warm.

 

In the same skillet add the juices and honey and increase heat to medium high. When the juice is simmering add the shrimp and cook 4 - 5 minutes or until the shrimp is done.

Put the miso in a small cup or bowl and add a spoonful or two of the juice. Mix well. Add to the skillet. Turn off the heat.

Add the vegetables back into the skillet with the shrimp.
 

Stir in the rice (already warmed) and top with the almonds.