I saw the recipe for Citrus and Herb Marinated Shrimp in the August, 2016 issue of Food and Wine Magazine. Just reading it made my mouth water. Although I don’t cook seafood that often, I made this recipe the same day. These shrimp were cooked perfectly and the herb-citrus marinade gave them a huge burst of flavor!
Ingredients:
- About 1 dozen large uncooked shrimp, shelled and deveined, shells removed
- Zest and juice of one orange
- Zest and juice of one lemon
- ¾ cup chopped cilantro
- ¾ chopped parsley
- ¼ teaspoon red pepper
- Pinch of black pepper
- 1 ½ cups extra virgin olive oil
Prepare and Cook the Shrimp:
- After cleaning the shrimp, spread the shrimp on a sheet pan and place in the fridge, uncovered, for 2 hours to dry.
- Mix all of the marinade ingredients in a bowl and add the shrimp for 30 minutes.
- Heat your grill to about 400 degrees.
- Remove the shrimp from the marinade and season lightly with salt. Place shrimp in a seafood pan or on skewers and place on the grill. Cook the shrimp 2-3 minutes per side (depending on the size of the shrimp). Shrimp are done when the are white throughout.
I ate these alone with a squeeze of lemon, but they would be delicious as part of a salad, served on top of Giada’s Lemon Spaghetti, or tossed with Pasta Agli Olio (see previous blog recipe!).
Bon appetit!