Grilled Jumbo Shrimp With Citrus Sauce

Recipe Ingredients

		Marinade
1/2 cup	118ml	Vegetable oil
		Grated zest of 1 orange
		Grated zest of 1 lime
1 tablespoon	15ml	Fresh basil - minced or
1/2 tablespoon	7.5ml	Dried basil
1 teaspoon	5ml	Fresh thyme - minced or
1/2 teaspoon	2.5ml	Dried
1 lb	454g / 16oz	Extra-large shrimp - about 18- shells removed cleaned
		Vegetable Saute
1 tablespoon	15ml	Vegetable oil
3 cups	711ml	Vegetable - (use artichokes,- fennel red bell pepper
		- and zucchini) cut into 1/2-in-wide sticks by 2 inches long
1		Garlic - minced
		Salt and ground black pepper
3 tablespoons	45ml	Balsamic vinegar
		Citrus Sauce
1 tablespoon	15ml	Orange juice
1 tablespoon	15ml	Grapefruit juice
1 tablespoon	15ml	Lime juice
2 tablespoons	30ml	Honey
1 tablespoon	15ml	Style-style mustard

Recipe 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 sautee.

In a sautee pan over medium heat, warm the oil. Add the vegetables and garlic; sautee 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 sauteeed vegetables among 6 salad plates, put 3 shrimp on top of each, and pour on the citrus vinaigrette.

Source:
Burt Wolf's Table Cookbook.

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