Shrimp, Olive & Orange Skewers
Submitted by KONOR
Grilled shrimp skewers threaded with orange sections and black olives, marinated in olive oil, sherry vinegar, orange juice, and fresh basil. A Mediterranean-inspired appetizer or light main.
YIELD
2 servingsPREP
40 minCOOK
6 minREADY
50 minThese shrimp skewers look stunning and taste like the Mediterranean coast. Each skewer alternates plump shrimp with fresh orange sections and briny black olives, creating a sweet-salty-smoky combination that works on the grill or under the broiler.
The marinade blends olive oil, sherry vinegar, orange juice, fresh basil, and red pepper flakes. Thirty minutes in the fridge is all the shrimp need. Longer than that and the acid starts to break down the texture.
Bending each shrimp so the skewer passes through the body twice keeps them from spinning when you flip the skewers. It’s a small detail that makes cooking much easier and ensures even browning on both sides.
Pro Tips
- Use medium shrimp so they cook at the same rate as the orange sections and olives soften on the grill.
- Brush with the reserved marinade while grilling for extra flavor and to keep everything moist.
- Six minutes total is all these need. Shrimp are done the moment they curl and turn pink. Past that, they get rubbery.
- If using wooden skewers, soak them in water for 30 minutes first to prevent burning.
Variations
- Lemon and caper: Swap the orange sections for lemon wedges and use green olives stuffed with capers.
- Scallop version: Use sea scallops instead of shrimp for a meatier, sweeter bite.
- Honey balsamic glaze: Brush with a honey-balsamic reduction during the last minute of grilling for a sticky, caramelized finish.
Ingredients
Directions
Peel and devein the shrimp.
In a large bowl, stir together the oil, vinegar, orange juice, basil, red pepper and salt.
Add the shrimp and toss to coat with the mixture.
Cover and refrigerate for about 30 minutes, tossing once or twice.
Prepare a charcoal fire or preheat the broiler.
Remove the shrimp from the marinade.
Reserve the marinade.
Thread the skewers in this order: orange section olive, shrimp, olive, orange section.
As you thread the shrimp, bend it so that the larger end nearly touches the smaller end so the skewer passes through the body twice.
Arrange the skewers on the grill or broiler rack.
Grill or broil, turning them often and brushing them with the reserved marinade, until the shrimp turn pink, about 6 minutes.
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