Recipe courtesy of Louisiana Kitchen & Culture.

Ingredients:
2 tablespoons soy sauce
1/4 cup brown sugar
1/2 cup water
1 jalapeño pepper, minced
3 teaspoons grated fresh ginger
1 clove garlic, minced, plus 1 tablespoon minced
1/4 cup creamy peanut butter
2 tablespoons fresh grapefruit juice
2 tablespoons fresh lime juice
1 tablespoon minced shallot
1 tablespoon minced fresh chives
1/4 cup olive oil
28 large Louisiana shrimp, shelled and deveined
1/4 cup white wine
6 tablespoons unsalted butter
hot cooked rice, for serving
sliced green onions, for garnish

Method:
Bring soy sauce, brown sugar and 1/2 cup water to a boil in a small saucepan; set aside.
Put the jalapeño pepper, ginger and 1 clove garlic in a blender and add the soy sauce mixture; purée and transfer to a bowl. Stir
in the peanut butter and add the grapefruit and lime juices. Sauté the shallot, the remaining 1 tablespoon garlic and the chives in the
oil in a sauté pan over medium heat; add the shrimp, then the wine. When the shrimp turn pink, after about 3 minutes, add the butter.
When the butter is incorporated, add the peanut butter sauce and toss together. Serve over rice, sprinkled with green onions.