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
                        - shells removed -- cleaned
                        -----vegetable sauté-----
   1      tablespoon    vegetable oil
   3      cups          vegetable -- (use artichokes,
                        - fennel -- red bell pepper
                        - and zucchini) cut into
                        -- 1/2-in-wide sticks
                        -- by 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    style-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 for 2 minutes on each side. Divide the sauté‚ed vegetables among 6 salad plates, put 3 shrimp on top of each, and pour on the citrus vinaigrette. Source: Burt Wolf's Table Cookbook