-----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 tablespoon balsamic vinegar
-----citrus sauce-----
1 tablespoon orange juice
1 tablespoon grapefruit juice
1 tablespoon lime juice
2 tablespoon honey
1 tablespoon style-style mustard
Instructions:
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.
