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Grilled Jumbo Shrimp with Citrus Sauce

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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

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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:

Fiber:

Carbohydrates, Total:

13g

Sodium:

303mg

% Cal. from Fat:

37%

Cholesterol:

115mg

Protein:

17g

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Grilled Jumbo Shrimp with Citrus Sauce

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