1 cup pomegranate juice
2/3 cup orange juice
2 cloves garlic, minced
4 tsp minced fresh ginger root
1 tsp coarse sea salt
1 tsp fresh black pepper
2 packets sugar substitute (or 1 Tbsp brown sugar)
2 lbs raw shrimp, peeled and deveined (16-20 count)
Pomegranate seeds, for garnish
Combine first seven ingredients in a blender, and process until well combined and smooth. Place shrimp into a ziploc bag or high-sided baking dish, and pour the juice mixture over the shrimp. Stir well to make sure all of the shrimp are coated, and marinate in the refrigerator for 45 minutes.
You can cook these on a grill (that's what I did), grill pan on the stove top, or under the broiler. Whichever method you choose, heat your cooking surface. If you're using a grill, spray a grill pan with nonstick cooking spray and heat the pan on the grill. When the grill is hot, drain off the marinade (and discard), and cook the shrimp for approximately 3 minutes, turning once, until they are pink and curled but not overcooked. Remove from heat and serve hot or warm, garnished with pomegranate seeds.