Crispy Shrimp with Citrus Glaze

Ingredients

• 3 tablespoons plus light
• 2 tablespoons cornstarch 
• 2 large egg whites 
• 10 servings mint leaves fresh
• 3  garlic clove minced
• 0.5 cup grapefruit juice fresh
• 0.5 teaspoon pepper black
• 5 cups lettuce shredded
• 2 tablespoons juice of lemon fresh
• 0.3 cup juice of lime fresh
• 0.3 cup chicken broth canned
• 1 cup tangerine juice fresh
• 1 teaspoon paprika 
• 0.5 teaspoon hot sauce hot
• 0.5 teaspoon salt 
• 3.8 ounces sesame seed 
• 30 large shrimp deveined uncooked peeled
• 2 tablespoons sugar 
• 0.3 cup vegetable oil 

Equipment

• bowl
• frying pan
• baking sheet
• sauce pan
• whisk
• pie form

Directions

1. Bring all ingredients to boil in medium saucepan. Boil until slightly syrupy and reduced to 1 cup, about 12 minutes. Season with salt and pepper.
2. Remove from heat. (Can be made 1 day ahead. Cover and refrigerate. Rewarm over medium heat before using.)
3. Place large rack on baking sheet.
4. Whisk first 6 ingredients in medium bowl until well blended.
5. Add shrimp; toss.
6. Spread sesame seeds in pie dish. Dip shrimp into seeds, coating both sides.
7. Place coated shrimp on rack.
8. Heat oil in large nonstick skillet over medium-high heat.
9. Add half of shrimp; sauté until golden outside and opaque in center, about 2 minutes per side.
10. Transfer to plate. Repeat with remaining shrimp.
11. Divide lettuce among 10 plates. Top with shrimp.
12. Drizzle glaze over shrimp.
13. Garnish with mint.