| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Import, New, Text | 1 | Servings | ||
INGREDIENTS
| 12 | Shrimp | |
| 1/3 | c | Olive oil |
| 2 | T | Sherry vinegar |
| 1 | T | Orange juice |
| 2 | T | Chopped fresh basil |
| 1/2 | t | Red pepper flakes |
| 1/2 | t | Salt |
| 2 | Orange, sectioned into 24 | |
| pieces | ||
| 24 | Black olives, pitted |
INSTRUCTIONS
Peel and devein the shrimp. In a large bowl, stir together the oil, vinegar, orange juice, basil, red pepper and salt. Add the shrimp and toss to coat with the mixture. Cover and refrigerate for about 30 minutes, tossing once or twice. Prepare a charcoal fire or preheat the broiler. Remove the shrimp from the marinade. Reserve the marinade. Thread the skewers in this order: orange sectionoliveshrimpolive orange section. As you thread the shrimp, bend it so that the larger end nearly touches the smaller end so the skewer passes through the body twice. Arrange the skewers on the grill or broiler rack. Grill or broil, turning them often and brushing them with the reserved marinade, until the shrimp turn pink, about 6 minutes. Yield: 12 skewers. _____ Posted to MC-Recipe Digest V1 #330 Recipe by: TVFN CHEF DU JOUR SHOW# DJ9316 From: "Ed Bauman" <BIRCHCREEK@msn.com> Date: Fri, 6 Dec 96 01:39:49 UT
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Nutrition (calculated from recipe ingredients)
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Calories: 1128
Calories From Fat: 695
Total Fat: 79.1g
Cholesterol: 90.7mg
Sodium: 2114.2mg
Potassium: 392.1mg
Carbohydrates: 97.4g
Fiber: 5.4g
Sugar: 52.5g
Protein: 12.4g