Ingredients Jump to Instructions ↓


  2. --MARINADE-- 1/2 c Vegetable oil

  3. 1 orange Grated zest of

  4. 1 lime

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

  6. 1 ts Fresh thyme; minced OR 1/2 ts Dried

  7. 1 lb Extra-large shrimp; about -shells removed; cleaned

  8. --VEGETABLE SAUTE-- 1 tb Vegetable oil

  9. 3 c Vegetable;

  10. cut into -1/2- wide sticks about -2

  11. Salt and ground black pepper 3 tb Balsamic vinegar

  12. --CITRUS SAUCE-- 1 tb Orange juice

  13. 1 tb Grapefruit juice

  14. 1 tb Lime juice

  15. 2 tb Honey

  16. 1 tb Dijon-style mustard

  17. 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

  18. 6 salad plates, put

  19. 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


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