Grilled Jumbo Shrimp with Citrus Sauce

Three components, one plate, and every element pulls its weight. The jumbo shrimp soak up a citrus-herb marinade of orange and lime zest, basil, thyme, and oil for three hours before hitting the grill. That zest infuses the shrimp with bright citrus flavor that intensifies once the heat caramelizes the surface.

The vegetable sauté underneath features artichokes, fennel, red bell pepper, and zucchini cut into matchsticks. Four minutes of stirring in a hot pan keeps them crisp with just enough give. A splash of balsamic vinegar at the end adds a dark, tangy sweetness that ties the vegetables to the citrus above.

The vinaigrette is what brings everything together. Orange juice, grapefruit juice, lime juice, honey, and Dijon mustard whisked into a bright, balanced sauce that pools around the plate. The honey dissolves the mustard’s sharpness while the triple-citrus keeps it from tasting too sweet.

Pro Tips

• Marinate in the refrigerator, not at room temperature. Three hours of room-temperature marinating is a food safety risk with shrimp.
• Grill jumbo shrimp for exactly 2 minutes per side. They cook fast, and overcooked shrimp turn rubbery and tough.
• Cut all the vegetables into uniform sticks (½ inch wide, 2 inches long) so they cook at the same rate.
• Whisk the vinaigrette just before serving. It separates if it sits, and a quick whisk re-emulsifies it.

Variations

• Swap the grill for a cast-iron skillet if you don’t have outdoor access. You’ll still get a good sear.
• Replace grapefruit juice with lemon juice if grapefruit is out of season.
• Add a teaspoon of chili flakes to the marinade for a sweet-heat citrus combination.