| 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 |
tb |
Fresh basil; minced OR |
| 1/2 |
tb |
Dried basil |
| 1 |
ts |
Fresh thyme; minced OR |
| 1/2 |
ts |
Dried |
| 1 |
lb |
Extra-large shrimp; about 18 shells removed; cleaned |
| 1 |
tb |
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 |
tb |
Balsamic vinegar |
| 1 |
tb |
Orange juice |
| 1 |
tb |
Grapefruit juice |
| 1 |
tb |
Lime juice |
| 2 |
tb |
Honey |
| 1 |
tb |
Dijon-style mustard |
INSTRUCTIONS
MARINADE
VEGETABLE SAUTE
CITRUS SAUCE
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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