Ingredients:
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----marinade-----
1/2 cup vegetable oil
grated zest of 1 orange
grated zest of 1 lime
1 tablespoon fresh basil -- minced or
1/2 tablespoon dried basil
1 teaspoon fresh thyme -- minced or
1/2 teaspoon dried
1 pound extra-large shrimp -- about 18
removed -- cleaned
-----vegetable sauté-----
1 tablespoon vegetable oil
3 cups vegetable; -- (use artichokes,
-- fennel, red bell pepper
zucchini) cut into -- 1/2-inch-wide
-- sticks, 2 inches long
1 clove garlic -- minced
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.
Source: Burt Wolf's Table Cookbook |
