Directions:

1. Combine the oil, garlic, thyme, and oregano to make a marinade. Add the shrimp to the marinade. Marinate for at least 1 hour under refrigeration.
2. Peel the grapefruits and, working over a bowl to catch the juices, cut the grapefruit into segments, removing all membranes. Reserve a 1⁄4 cup of the grapefruit juice for dressing.
3. Toss the grapefruit segments with the superfine sugar. Place the grapefruit segments on a parchment-lined baking sheet. Place the pan under the broiler and broil until the grapefruit sections are golden brown. Reserve until needed.
4. Heat a grill pan over medium-high heat. Grill the shrimp for 2 to 3 minutes per side or until opaque and cooked through. Reserve warm until needed.
5. Place the reserved grapefruit juice in a saucepan and reduce the grapefruit juice by half and then add the cream. Slowly add in the cubed butter, swirling the pan continuously so that the butter melts without separating. Remove the pan from heat and season the sauce with salt and pepper. Place some of cleaned watercress in the center of a plate. Place 3 grilled shrimp tail up in front of the watercress. Shingle 6 broiled grapefruit segments behind the watercress. Drizzle warm grapefruit/butter sauce over the shrimp and serve immediately.