Blood orange shrimp escabeche

This multi-purpose dish can be an appetizer, a salad, or even a summer main dish.

Serves 6

1 C freshly-squeezed blood orange juice
1/2 C fresh lemon juice
2 garlic cloves, finely minced (divided)
Pinch of salt
1/4 t dried crushed red pepper
1 pound cooked, peeled shrimp, cut to 1/2-inch pieces (you can substitute cooked popcorn shrimp, but the flavor isn’t as good)
1 C chopped red bell pepper
1 C chopped jicama
1 C chopped red onion
1/4 C chopped fresh cilantro
2 T olive oil

Combine orange juice, lemon juice, 1 garlic clove, and the salt in a medium saucepan over medium-high heat. Boil until it is reduced to about a half cup. Cool and stir in the pepper flakes.

Toss the dressing with the remaining ingredients (don’t forget the second clove of garlic). Drizzle with a little extra olive oil, garnish with lemon wedges, and serve with tortilla chip scoops.