Grilled Jumbo Shrimp With Citrus Sauce

Course : Grilling
Serves: 6
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1 tablespoon style-style mustard
2 tablespoons honey
1 tablespoon lime juice
1 tablespoon grapefruit juice
1 tablespoon orange juice
-----citrus sauce-----
3 tablespoons balsamic vinegar
1 teaspoon salt and ground black pepper
1 clove garlic
3 cups vegetable (use artichokes, fennel -- red bell pepper and zucchini) cut into 1/2-in-wide sticks by 2 inches long
1 tablespoon vegetable oil
-----vegetable saute-----
1 pound extra-large shrimp -- about 18 shells removed -- cleaned
1 teaspoon fresh thyme -- minced or dried
1/2 tablespoon dried basil
1 tablespoon fresh basil -- minced or
1 medium grated zest of 1 lime
1 medium grated zest of 1 orange
1/2 cup vegetable oil

Preparation / Directions:

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 sauté‚. In a sauté‚ pan over medium heat, warm the oil. Add the vegetables and garlic; sauté‚ 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 for 2 minutes on each side. Divide the sauté‚ed vegetables among 6 salad plates, put 3 shrimp on top of each, and pour on the citrus vinaigrette. Source: Burt Wolf's Table Cookbook

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