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An orange juice baste spike with a sprinkling of cayenne provides a spice lift to tender shrimp. Finish with a sophisticated sauce of roasted peepers.

Ingredients:

2 lbs (1kg) large raw shrimp
¼ cup (50 ml) frozen orange juice concentrate, undiluted
2 tbsp (30 ml) olive oil
2 minced garlic cloves
½ tsp (2 ml) salt
¼ tsp (1 ml) cayenne pepper
2 tbsp (30 ml) chopped parsley or fresh coriander (optional)

Procedure:

  1. Preheat barbecue and lightly oil grill. Thread shrimp onto skewers. To keep curled shape, thread each shrimp twice, once through thick end and once through tail.
  2. Stir undiluted orange juice concentrate with oil, garlic, salt and cayenne. Brush shrimp with orange juice mixture.
  3. Grill on preheated barbecue, brushing often with orange juice mixture, until shrimp are bright pink and hot, about 2 minutes per side. Sprinkle with chopped parsley. Serve with red pepper sauce for dipping.

Makes 6 servings

Tip: For juicy shrimp, grill with shell on. If you remove shell before grilling, leave tail attached to use as a handle when eating.

Gimli Fish Winnipeg Manitoba Fish Seafood Recipes Online

Gimli Fish Store Winnipeg Manitoba

www.gimlifish.com