TONIGHT'S SOLUTION: Grapefruit-Mint Shrimp
TO MAKE THE MEAL: Bulgur-cranberry-leek salad and marinated beets

Chris Hunt/Staff (ENLARGE)

Grapefruit-Mint Shrimp.

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At this chaotic time of year, it's hard to think about being creative when planning weekday meals. But, even with the approaching holidays and their accompanying long to-do lists, there's no reason to sacrifice preparing a healthful meal with fresh and vibrant flavors, especially when it's as easy as this one.

This recipe pairs quick-cooking shrimp with my favorite winter citrus, grapefruit. Slivers of fresh mint bring it to life and echo another seasonal flavor. Depending what the weather is like (the recent variances in temperature keep us guessing), you can broil the shrimp or fire up an indoor or outdoor grill.

Acknowledging the break-neck pace of these final weeks of 2007, give yourself a break by purchasing peeled raw shrimp and taking it easy on the sides. For this meal, I took advantage of the large salad bar at my nearby Whole Foods and picked up a cold bulgur-cranberry-leek salad and some marinated beets.

Grapefruit-Mint Shrimp
4 servings

1 grapefruit
1/4 cup slivered fresh mint
2 tablespoons olive oil
1-inch piece ginger, grated
1 1/4 pounds shrimp, peeled and deveined, patted dry

Zest grapefruit and squeeze juice. In a bowl, combine 1/3 cup strained grapefruit juice, grapefruit zest, mint, olive oil and ginger and stir to combine. Remove and reserve 3 tablespoons. Add shrimp to remaining marinade, stirring well to coat. Let marinate for 20 minutes, stirring after 10 minutes.

Preheat the broiler or grill. Cook shrimp until just done, 2 to 3 minutes per side, flipping once. Place in a shallow serving bowl and drizzle with reserved marinade before serving.

Per serving: 221 calories (percent of calories from fat, 39), 29 grams protein, 4 grams carbohydrates, trace fiber, 9 grams fat (1 gram saturated), 216 milligrams cholesterol, 212 milligrams sodium.