CRISPY SHRIMP WITH CITRUS GLAZE

FOR THE GLAZE:
1 cup fresh tangerine juice or orange juice
1/2 cup fresh grapefruit juice
1/4 cup fresh lemon juice
1/4 cup fresh lime juice
1/4 cup canned low-salt chicken broth
3 cloves garlic, minced
3 tablespoons light corn syrup
2 tablespoons sugar
1/2 teaspoon hot pepper sauce
FOR THE SHRIMP:
2 large egg whites
2 tablespoons cornstarch
2 tablespoons fresh lemon juice
1 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon ground black pepper
30 uncooked large shrimp, peeled, deveined, tails left intact
3/4 cup sesame seeds (about 3 3/4 ounces)
1/4 cup vegetable oil
5 cups shredded iceberg lettuce
Fresh mint leaves

TO PREPARE THE GLAZE:
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. Remove from heat. (Can be made 1 day ahead. Cover and refrigerate. Rewarm over medium heat before using.)

TO PREPARE THE SHRIMP:
Place large rack on baking sheet. Whisk first 6 ingredients in medium bowl until well blended. Add shrimp; toss. Spread sesame seeds in pie dish. Dip shrimp into seeds, coating both sides. Place coated shrimp on rack.

Heat oil in large nonstick skillet over medium-high heat. Add half of shrimp; saute until golden outside and opaque in center, about 2 minutes per side. Transfer to plate. Repeat with remaining shrimp.

TO SERVE:
Divide lettuce among 10 plates. Top with shrimp. Drizzle glaze over shrimp. Garnish with mint.

Adapted from source: Bon Appetit magazine, December 2000