These are so fresh tasting, and you should keep this marinade in mind for chicken as well. Try other herbs in place of the basil. Serve with simple sautéed spring greens in the spring, or Sauteed Kale and Brussels Sprouts with Bacon in the fall.
|2 tablespoons fresh orange juice||2 tablespoons olive oil|
|1 tablespoon fresh lemon or lime juice||1 tablespoon chopped fresh basil|
|1/2 teaspoon grated fresh orange zest||kosher salt and freshly ground pepper to taste|
|1 clove garlic, finely minced||1 pound peeled and deveined jumbo shrimp|
Soak 8 8 to 12-inch wooden skewers in water to cover for at least 30 minutes.
In a large bowl or plastic container, mix together the orange juice, lemon or lime juice, orange zest, garlic, olive oil, basil, and salt and pepper until well blended. Add the shrimp and toss in the mixture to coat. Let sit at room temperature for 15 minutes, or refrigerate for 1 to 2 hours.
Preheat the broiler or grill. Skewer the shrimp, dividing them evenly between the skewers. Discard any remaining marinade. Broil or grill for about 6 minutes total, turning as they brown, until they are just cooked throughout.
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