Thursday, September 2, 2010

Citrus Shrimp Skewers

Since I'm on a roll with my new grill, why not try shrimp?!  I don't often buy shrimp since it tends to be a bit more pricey than other meats, but in the name of summer lovin', I decided to toss a couple bags in my shopping cart.  I would love to say that this recipe was restaurant quantity and quality, but I find it truly difficult to beat restaurant shrimp at home.  However, that's not to say I won't keep trying or that my family didn't devour all of these.  I will, and they did!  :)  You can even omit the skewers and grill them in a grill basket (which I actually like a bit better!).  Yum!

Citrus Shrimp Skewers
Source:  Casual Cooking from The Pampered Chef

12 oz. shrimp, uncooked, shell on, medium shrimp (about 30-40)
2 lemons (1/4 cup juice)
2 limes (1/4 cup juice)
1/2 cup orange marmalade
1 tbl. canola oil
1 garlic clove, pressed
1 tbl. fresh parsley, snipped
1/4 tsp. ground red cayenne pepper

Peel and devein shrimp, leaving tails on.  Place in large zip bag.

In small mixing bowl, juice lemons and limes to measure 1/4 cup juice each.  Add orange marmalade, oil, garlic, parsley, and cayenne pepper.  Whisk together until blended.  Reserve 1/4 cup of marinade for basting.  Pour over shrimp in zip bag.  Marinate in refrigerator 45 minutes to 1 hour, turning occasionally.

Heat grill to medium heat.  Thread shrimp onto skewers; discard used marinade.  Place skewers on grill, and baste with reserve marinade.  Grill, uncovered, 5-6 minutes, or until shrimp appear opaque, turning once, and basting again.

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