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Grilled jumbo shrimp with citrus sauce
Artist: _
Categories: Grilled, Seafood, Shrimp
Yield: 6
Rating: 0
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Ingredients:
-JUDI M. PHELPS
MARINADE
1/2 cupVegetable oil
Grated zest of 1 orange
Grated zest of 1 lime
1 tbspFresh basil, minced OR
1/2 tbspDried basil
1 tspFresh thyme, minced OR
1/2 tspDried
1 lbsExtra-large shrimp, about 18
-shells removed, cleaned
VEGETABLE SAUTE
1 tbspVegetable oil
3 cupVegetable, (use artichokes
-fennel, red bell pepper
-and zucchini) cut into
-?inch-wide sticks about
-2 inches long
1 Clove garlic, minced
Salt and ground black pepper
3 tbspBalsamic vinegar
CITRUS SAUCE
1 tbspOrange juice
1 tbspGrapefruit juice
1 tbspLime juice
2 tbspHoney
1 tbspDijon-style mustard
Procedures:
1For the marinade, combine all the ingredients in a mixing bowl.
2Add the shrimp and marinate for about 3 hours.
3(note the recipe states to marinate at room temperature, but i would not leave it out for that amount of time.
4The safest thing to do is to marinate in the refrigerator).
5When the marinating time is over, make the vegetable saute.
6In a saute pan over medium heat, warm the oil.
7Add the vegetables and garlic; saute for 4 minutes, stirring constantly.
8Season with salt and pepper.
9Add the balsamic vinegar and continue cooking for 1 minute more.
10To make the citrus vinaigrette, combine all the ingredients in a mixing bowl.
11Whisk to dissolve the honey.
12Remove the shrimp from the marinade and grill or broil for 2 minutes on each side.
13Divide the sauteed vegetables among 6 salad plates, put 3 shrimp on top of each, and pour on the citrus vinaigrette.
 
 
 
 

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