Ingredients:
|
|
---MARINADE--- |
| 1/2 |
cup |
vegetable oil |
| 1 |
medium |
grated zest of 1 orange |
| 1 |
medium |
grated zest of 1 lime |
| 1 |
tablespoon |
fresh basil -- minced |
| 1/2 |
tablespoon |
dried basil |
| 1 |
teaspoon |
fresh thyme -- minced |
| 1/2 |
teaspoon |
dried |
| 1 |
pound |
extra-large shrimp, about 18 |
|
|
---VEGETABLE SAUTE--- |
| 1 |
tablespoon |
vegetable oil |
| 3 |
cups |
vegetables (use artichokes, fennel, red bell pepper, and cut into eighths, 1/2 inch sticks) |
| 1 |
clove |
garlic |
| 1 |
teaspoon |
salt and ground black pepper |
| 3 |
tablespoons |
balsamic vinegar |
|
|
---Citrus Sauce--- |
| 1 |
tablespoon |
orange juice |
| 1 |
tablespoon |
grapefruit juice |
| 1 |
tablespoon |
lime juice |
| 2 |
tablespoons |
honey |
| 1 |
tablespoon |
Dijon-style mustard |
|
Preparation:
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. |
