| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Vegetables, Fruits |
Sami |
Seafood |
6 |
Servings |
INGREDIENTS
|
|
JUDI M. PHELPS |
| 1/2 |
c |
Vegetable oil |
|
|
Grated zest of 1 orange |
|
|
Grated zest of 1 lime |
| 1 |
T |
Fresh basil, minced OR |
| 1/2 |
T |
Dried basil |
| 1 |
t |
Fresh thyme, minced OR |
| 1/2 |
t |
Dried |
| 1 |
lb |
Extra-large shrimp, about 18 |
|
|
shells removed cleaned |
| 1 |
T |
Vegetable oil |
| 3 |
c |
Vegetable, use artichokes |
|
|
fennel red bell pepper |
|
|
and zucchini cut into |
|
|
1/2-inch-wide sticks |
|
|
about |
|
|
2 inches long |
| 1 |
|
Clove garlic, minced |
|
|
Salt and ground black pepper |
| 3 |
T |
Balsamic vinegar |
| 1 |
T |
Orange juice |
| 1 |
T |
Grapefruit juice |
| 1 |
T |
Lime juice |
| 2 |
T |
Honey |
| 1 |
T |
Dijon-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
saute. In a saute pan over medium heat, warm the oil. Add the
vegetables and garlic; saute 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 sauteed vegetables among 6 salad plates, put
3 shrimp on top of each, and pour on the citrus vinaigrette. Source:
Burt Wolf's Table Cookbook. Shared and MM by Judi M. Phelps.
jphelps@shell.portal.com, juphelps@delphi.com, or jphelps@best.com
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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