Ingredients Jump to Instructions ↓


  2. 1/2 cup Vegetable oil

  3. Grated zest of 1 orange

  4. Grated zest of 1 lime

  5. 1 tablespoon Fresh basil; minced OR 1/2 tablespoon Dried basil

  6. 1 teaspoon Fresh thyme; minced OR 1/2 teaspoon Dried 1 pounds Extra-large shrimp; about 18 shells removed; cleaned

  7. 1 tablespoon Vegetable oil

  8. 3 cups Vegetable; (use artichokes, fennel, red bell pepper, and zucchini) cut into 1/2-inch-wide sticks about 2 inches long

  9. 1 Clove garlic; minced

  10. Salt and ground black pepper

  11. 3 tablespoons Balsamic vinegar

  12. 1 tablespoon Orange juice

  13. 1 tablespoon Grapefruit juice

  14. 1 tablespoon Lime juice

  15. 2 tablespoons Honey

  16. 1 tablespoon Dijon-style mustard

Instructions Jump to Ingredients ↑

  1. MARINADE VEGETABLE SAUTE CITRUS SAUCE 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 saute. In a saute pan over medium heat, warm the oil. Add the vegetables and garlic; saute 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 sauteed vegetables among 6 salad plates, put 3 shrimp on top of each, and pour on the citrus vinaigrette. Source: Burt Wolf's Table Cookbook. Shared and MM by Judi M. Phelps. jphelps@..., juphelps@..., or jphelps@...


Send feedback