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Grilled Jumbo Shrimp with Citrus Sauce

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Recipe

 

Yield

6 servings

Prep

3 hrs

Cook

20 min

Ready

3 hrs
Trans-fat Free

Ingredients

Amount Measure Ingredient Features
marinade
½ cup vegetable oil
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1 x orange zest
grated, from 1 orange
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1 x lime zest
grated, from 1 lime
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1 tablespoon basil
fresh, minced, or 1/2 tablespoon dried basil
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1 teaspoon thyme
fresh, minced
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1 pound shrimp
about 18, shells removed, cleaned, jumbo
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Vegetable saute
1 tablespoon vegetable oil
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3 cups vegetables
use artichokes, fennel, red bell pepper, and zucchini, cut into 1/2 inch wide sticks, 2 inches long
1 clove garlic
minced
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1 x salt and black pepper
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3 tablespoons balsamic vinegar
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Citrus sauce
1 tablespoon orange juice
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1 tablespoon grapefruit juice
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1 tablespoon lime juice
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2 tablespoons honey
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1 tablespoon dijon mustard
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Ingredients

Amount Measure Ingredient Features
marinade
118 ml vegetable oil
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1 x orange zest
grated, from 1 orange
* Camera
1 x lime zest
grated, from 1 lime
* Camera
15 ml basil
fresh, minced, or 1/2 tablespoon dried basil
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5 ml thyme
fresh, minced
* Camera
453.6 g shrimp
about 18, shells removed, cleaned, jumbo
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Vegetable saute
15 ml vegetable oil
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7.1E+2 ml vegetables
use artichokes, fennel, red bell pepper, and zucchini, cut into 1/2 inch wide sticks, 2 inches long
1 clove garlic
minced
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1 x salt and black pepper
* Camera
45 ml balsamic vinegar
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Citrus sauce
15 ml orange juice
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15 ml grapefruit juice
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15 ml lime juice
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3E+1 ml honey
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15 ml dijon mustard
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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 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 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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 168g (5.9 oz)
Amount per Serving
Calories 31560% from fat
 % Daily Value *
Total Fat 21g 33%
Saturated Fat 3g 14%
Trans Fat 0g
Cholesterol 148mg 49%
Sodium 216mg 9%
Total Carbohydrate 5g 5%
Dietary Fiber 2g 9%
Sugars g
Protein 35g
Vitamin A 43% Vitamin C 10%
Calcium 5% Iron 16%
* based on a 2,000 calorie diet How is this calculated?
 

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