In a small saucepot, reduce the orange and grapefruit juice over medium-high heat until the juice reaches a light syrupy consistency.

Slowly add the butter a little at a time while whisking to incorporate, moving the pan on and off the heat to keep the temperature from getting too hot.

Do not let the sauce get too hot or the emulsification will split.

Season withsalt and pepperand keep in a warm place.

Heat a large saute pan over medium-high heat.

Add the oil and the shrimp to the pan and saute.

Cook the shrimp for 2 minutes per side or until the shrimp turn a bright red color and are cooked through — do not overcook.

Add the orange zest and the grapefruit juice to the pan.

Season to taste with salt and pepper and add the parsley, then remove the shrimp from the hot pan to a serving platter.

Drizzle the shrimp with the citrus butter sauce and serve.

Heat a medium saute pan over medium-high heat and add the olive oil.

Add the almonds and lightly toast until fragrant and light golden brown, constantly moving the pan to avoid burning the almonds.

Lightly season with salt and remove almonds from pan to a plate to cool.

In a medium mixing bowl, add the sherry vinegar and slowly whisk in the olive oil to emulsify.

Season the dressing to taste with salt and pepper.

In a separate large mixing bowl, combine the salad greens, cherries, cheese and cooled almonds.

Dress the salad with enough vinaigrette to coat and season with salt and pepper. Serve immediately.

Divide the lime chunks among 4 highball glasses.

Sprinkle with the sugar, dividing equally.

Crush the limes with a pestle or the handle of a wooden spoon just enough to release the juice — don’t overdo it or the drinks will be bitter. Fill the glasses with the ice.

Add the cachaça and stir to mix. Add the club soda, then stir again and enjoy!