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Grilled Jumbo Shrimp with Citrus Sauce
Source: Burt Wolf's Table
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Active Time:  20 Minutes
Total Time:  3 Hours 10 Minutes
Yield:  Makes 6 servings
RECIPE INGREDIENTS
For the Marinade:
1/2 cup vegetable oil
Grated zest of 1 orange
Grated zest of 1 lime
1 tablespoon minced fresh basil, or 1/2 tablespoon dried
1 teaspoon minced fresh thyme, or 1/2 teaspoon dried
1 teaspoon minced fresh parsley, or 1/2 teaspoon dried
1 pound uncooked extra-large shrimp (about 18), shells removed, cleaned
For the Vegetable Sauté:
1 tablespoon vegetable oil
3 cups vegetables, (zucchini, hearts of artichokes, fennel, red bell pepper), cut into 1/2-inch-wide sticks about 2 inches long
1 clove garlic, minced
3 tablespoons balsamic vinegar
For the Citrus Sauce:
1 tablespoon orange juice
1 tablespoon grapefruit juice
1 tablespoon lime juice
2 tablespoons honey
1 tablespoon Dijon-style mustard
DIRECTIONS
TO MAKE THE MARINADE: Combine all of the ingredients in a mixing bowl. Add the shrimp, and marinate at room temperature for 3 hours.
When the marinating time is over make the vegetable sauté. In a sauté pan over medium heat, warm the oil. Add the vegetables and garlic; sauté 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 of 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 sautéed vegetables among 6 salad plates, put 3 shrimp on top of each and pour on the citrus vinaigrette.
Recipe reprinted by permission of Doubleday. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield: Yield:  Makes 6 servings
Calories: 197
Fat. Total: 8g
Fiber: 1g
Carbohydrates, Total: 13g
Sodium: 303mg
% Cal. from Fat: 37%
Cholesterol: 115mg
Protein: 17g
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