Shrimp, Citrus-crusted w Ginger, Carambola and Rum Serves 4

Combine lime and lemon zests and peppercorns. Add panko. Cook the brown sugar w reserved juice (abut 2/3 c) until only about 1/4c of liquid remain. Cook 1 min and remove from heat. Stir in 1T olive oil and allow to rest. Dip shrimp in flour, then in egg wash, then shake w coating mix. Heat remaining olive oil in heavy, non-stick skillet. Sauté shrimp 1 min, then add sliced carambola and ginger and cook 1 min. Finish w rum and sauce and serve over rice.

Lemons 2, zest and juice reserved
Limes 2, zest and juice reserved
White peppercorns, 1T crushed
Brown sugar, 2 T
Olive oil 2 T
Shrimp 2 lb
Carambola (star fruit) 2-3 sliced crosswise, seeds removed
Ginger 1 tsp fresh, sliced
Rum 1/4 c