Grilled Jumbo Shrimp With Citrus Sauce
Description
Succulent jumbo shrimp grilled and drizzled with a bright, tangy citrus sauce made with fresh orange, lemon, and lime juices. A refreshing and light seafood dish, ideal for summer dining.
Ingredients
- marinade =======================
- 1/2 c vegetable oil
- 1 zest of 1 orange,grated
- 1 zest of 1 lime,grated 1 t fresh basil,minced or
- 1/2 t basil,dried
- 1 t fresh thyme,minced or 1/2 t dried
- 1 lb extra-large shrimp,about 18
- - shells removed
- vegetable saute ================
- 1 t vegetable oil
- 3 c vegetable,(use artichokes,
- -fennel
- 1 clove garlic,minced
- 1 salt and black pepper,ground 3 t balsamic vinegar
- citrus sauce ===================
- 1 t orange juice
- 1 t grapefruit juice
- 1 t lime juice
- 2 t honey
- 1 t dijon-style mustard
Directions
- For the marinade, combine all the ingredients in a mixing bowl. Add the shrimp and marinate for about 3 hours. (Note the recipe states to marinate at room temperature, but I would not leave it out for that amount of time. The safest thing to do is to marinate in the refrigerator.)
- When the marinating time is over, make the vegetable saute. In a saute pan over medium heat, warm the oil. Add the vegetables and garlic; saute for 4 minutes, stirring constantly. Season with salt and pepper. Add the balsamic vinegar and continue cooking for 1 minute more.
- To make the citrus vinaigrette, combine all the ingredients in a mixing bowl. Whisk to dissolve the honey.
- Remove the shrimp from the marinade and grill or broil for 2 minutes on each side.
- Divide the sauteed vegetables among 6 salad plates, put 3 shrimp on top of each, and pour on the citrus vinaigrette.
