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Ingredientes
- 1/2 c. Vegetable oil Grated zest of 1 orange Grated zest of 1 lime
- 1 Tbsp. Fresh basil, chopped Or possibly
- 1/2 Tbsp. Dry basil
- 1 tsp Fresh thyme, chopped Or possibly
- 1/2 tsp Dry
- 1 lb Extra-large shrimp, about 18 shells removed, cleaned
- 1 Tbsp. Vegetable oil
- 3 c. Vegetable, (use artichokes, fennel, red bell pepper, and zucchini) cut into 1/2-inch-wide sticks about 2 inches long
- 1 x Clove garlic, chopped Salt and grnd black pepper
- 3 Tbsp. Balsamic vinegar
- 1 Tbsp. Orange juice
- 1 Tbsp. Grapefruit juice
- 1 Tbsp. Lime juice
- 2 Tbsp. Honey
- 1 Tbsp. Dijon-style mustard
Direcciones
- For the marinade, combine all the ingredients in a mixing bowl. Add in the shrimp and marinate for about 3 hrs. (Note the recipe states to marinate at room temperature, but I would not leave it out for which amount of time.
- The safest thing to do is to marinate in the refrigerator.)
- When the marinating time is over, make the vegetable saute/fry. In a saute/fry pan over medium heat, hot the oil. Add in the vegetables and garlic; saute/fry for 4 min, stirring constantly. Season with salt and pepper. Add in 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 possibly broil for 2 min on each side.
- Divide the sauteed vegetables among 6 salad plates, put 3 shrimp on top of each, and pour on the citrus vinaigrette.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 44g | |
| Recipe makes 6 servings | |
| Calories 213 | |
| Calories from Fat 181 | 85% |
| Total Fat 20.45g | 26% |
| Saturated Fat 1.52g | 6% |
| Trans Fat 0.53g | |
| Cholesterol 0mg | 0% |
| Sodium 2mg | 0% |
| Potassium 28mg | 1% |
| Total Carbs 8.03g | 2% |
| Dietary Fiber 0.1g | 0% |
| Sugars 7.21g | 5% |
| Protein 0.15g | 0% |
