FL Sunshine Shake 1 cup FL Orange Juice 1/2 cup FL Grapefruit Juice 1 ripe banana 1/2 cup low-fat vanilla yogurt 1/2 teaspoon vanilla extract Combine all ingredients in blender until smooth. Pour into glass, and serve immediately. Makes two 8-ounce servings Mashed Grapefruit Sweet Potatoes 12 small sweet potatoes (7-1/2 pounds) 1/2 cup butter, divided (4 ounces) 3 tablespoons dark rum, divided 1/2 cup brown sugar 2 cups Grapefruit Sections, cut into chunks 1/2 cup Grapefruit Juice Salt & pepper, to taste Bake the sweet potatoes in a preheated 400 degree oven until soft. Peel & mash with 3 ounces of butter and 1 tablespoon of rum. Reserve until needed. Melt the remaining 1 ounce of butter in a sauté pan. Add the sugar & stir until the sugar is melted & begins to bubble. Add the grapefruit & sauté until the liquid is reduced by 1/2. Add the grapefruit juice & the remaining 2 tablespoons of rum. Cook for 1 minute. Add the mixture to the sweet potatoes. Season with salt & pepper. Makes 12 1-cup servings Grilled Key West Shrimp w/ FL Citrus Stew 2 cups FL pink grapefruit juice 2 cups FL orange juice 1/2 cup chopped red onion 2 teaspoons seeded & chopped jalapeno 1-1/4 cup cilantro 1/4 cup brown sugar 1/2 teaspoon coarse salt 16 Key West shrimp In small sauce pan combine all ingredients except the shrimp & bring to boil. Reduce heat & simmer for 5 to 10 minutes until liquid is reduced by half. Pour through fine strainer, reserving liquid & chill until cool. Pour 2/3 of marinade over shrimp reserving remaining marinade for stew (recipe to follow). Let shrimp marinate in covered container in refrigerator for 1 to 2 hours- (Tip: Marinade can be prepared ahead of time & shrimp can marinate in refrigerator for up to 48 hours before cooking & serving). For Stew 1 whole tomato 2-3 medium red potatoes reserved marinade 1/8 cup minced red onion 1 teaspoon chopped cilantro 1 FL pink grapefruit, peeled & cut into segments 1 FL orange, peeled & cut into segments Core & dice tomato into 1/2" cubes, removing seeds. Cut red potatoes into 1/2" cubes & blanch until tender (approximately 4 minutes), In a saute pan, heat up the reserved marinade until boiling. Once boiling, add potatoes, tomato, red onion & cilantro. Reduce sauce by 3/4 then add citrus segments. While sauce is cooking, remove shrimp from marinade. Discard used marinade. On char broiler or grill top, grill shrimp for approximately 2 minutes on each side. Serve shrimp on bed of rice with stow ladled on top. Makes 4 servings. 