This makes a perfect light meal with a zip of citrus and soy. Juice one of each of the lemons, limes, and oranges in a medium bowl. Add the garlic, soy sauce, and olive oil and whisk until combined. Remove 3 tablespoons for the salad dressing and reserve in a jar. Add the shrimp and marinate in the refrigerator for 30 minutes.
Recipe courtesy of Rori Trovato; photography by Luca Trovato
|2 medium limes||1/4 teaspoon salt|
|2 medium lemons||1 pound large shrimp, peeled and deveined|
|2 large oranges||Salt and ground black pepper to taste|
|2 small cloves garlic, peeled and minced fine||2 cups mixed greens|
|1/4 cup soy sauce||3/4 cup soft herbs such as basil or parsley|
|1/4 cup olive oil|
Heat an outdoor grill or a grill pan over a high flame until almost smoking. Cook the shrimp until they are curled and pink, about 3 minutes per side. Season with salt and pepper.
Toss the baby greens with the reserved dressing.
With the remaining citrus, use a sharp knife and cut away the outside skin including all the white pith. Carefully slice each section of fruit away from the membrane creating orange, lemon, and lime, segments. Mix in with the greens and herbs.
Place the greens and citrus in the bowl first and then add the shrimp on top of the greens and serve.
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