For this one, you're going to have to peel the shrimp (but you can leave the tails on). And, you're going to have to get out the skillet to fry them.

We use three citrus juices for a luscious glaze that enhances the sesame coating on the shrimp.

Serve these as a first course. If using as a main course, offer a rice dish plus an imaginative salad, such as strawberries, arugula and endive with a poppy seed dressing, or steamed asparagus and some corn. Try a good-quality sake, served chilled.

Shrimp

2 large egg whites

2 tablespoons cornstarch

2 tablespoons fresh lemon juice

1 teaspoon paprika

1/2 teaspoon salt

1/2 teaspoon white pepper

2 1/2 pounds uncooked, large shrimp, peeled, deveined, tails left on

3/4 cup (or more) mixed black and white sesame seeds (least expensive source would be a natural food market, Asian or Middle Eastern market)

About 1/4 cup vegetable oil, for cooking

2 tablespoons sesame oil, for cooking

Combination of shredded iceberg lettuce and raddicchio, for serving

Fresh mint leaves (or parsley), garnish

Glaze

1 cup fresh orange juice

1/2 cup fresh grapefruit juice (ruby red or pink would be fun)

1/2 cup canned reduced sodium/fat chicken broth

1/4 cup each fresh lemon and lime juices

3 cloves garlic, minced

3 tablespoons light corn syrup

1 tablespoon sugar

1/2 teaspoon hot pepper sauce (e.g. Tabasco)

For the glaze, in a medium saucepan over medium heat, combine all ingredients and bring to a boil. Boil until slightly syrupy and reduced to about 1 cup, about 10 minutes. Taste for salt and pepper. Remove from heat and keep handy (may be made ahead; refrigerate until serving time; reheat gently).

For the shrimp, place a cooling rack over a cooking sheet or wax paper (for draining dunked shrimp).

In medium bowl, whisk together egg whites, cornstarch, lemon juice, paprika, salt and pepper. Add shrimp and toss gently to coat.

On a sheet of wax paper, spread sesame seeds. Dip shrimp into seeds, coating both sides. Place coated shrimp on rack.

In large, non-stick skillet, over medium-high, heat vegetable and sesame oils. Add shrimp in batches (2 to 3 batches, as needed). Saute until golden outside and opaque in the center, about 2 minutes per side. Transfer to paper towels to drain.

Line a large serving platter with the shredded lettuce and raddicchio (or arrange on 6 to 8 individual plates). Top with shrimp. Drizzle with glaze, reserving some for passing on the side. Garnish with mint or parsley (curly).

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