Grilled Jumbo Shrimp With Citrus Sauce

Grilled Jumbo Shrimp With Citrus Sauce

Yield: 6 Servings

MARINADE =======================

1/2 c vegetable oil

1 zest of 1 orange,Grated

1 zest of 1 lime,Grated

1 T fresh basil,minced or

1/2 T basil,Dried

1 t fresh thyme,minced or

1/2 t dried

1 lb extra-large shrimp,about 18

- shells removed

VEGETABLE SAUTE ================

1 T vegetable oil

3 c vegetable,(use artichokes,

-fennel

1 clove garlic,minced

1 salt and black pepper,Ground

3 T balsamic vinegar

CITRUS SAUCE ===================

1 T orange juice

1 T grapefruit juice

1 T lime juice

2 T honey

1 T dijon-style mustard

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.