By Heather McPherson, Food Editor
7:06 AM EDT, July 10, 2013
The more the merrier in the Orlando Sentinel test kitchen! That’s why we have teamed with the fabulous folks over at Orlando’s WOMX Mix 105.1 to offer the morning show’s Recipe of the Week. Today's recipe is Grilled Citrus Shrimp. The versatility of shrimp makes it the ideal entrée for assorted cooking surfaces, from the indoor range to the outdoor grill Every Wednesday, you can find more recipes picked exclusively for Scott McKenzie & the Morning Mix here and at mix1051.com.
Grilled Citrus Shrimp
1 1/2 pounds fresh jumbo shrimp
1/3 cup fresh grapefruit juice
1/4 cup fresh orange juice
2 tablespoons fresh lime juice
1/4 cup chopped fresh cilantro
1/4 cup chopped fresh mint
1/4 teaspoon salt
1/4 teaspoon pepper
Cooked brown rice for serving
1. Peel and devein shrimp, leaving tails intact.
2. Combine grapefruit juice, orange juice, lime juice, cilantro, mint, salt and pepper in shallow glass dish. Add shrimp; toss well. Marinate, covered in refrigerator for 30 minutes.
3. Drain shrimp, discard marinade. Arrange shrimp evenly on 4 metal skewers.
4. Spray grill rack with nonstick cooking spray. Place skewers on rack. Grill, with grill lid down, over medium-hot (350F-400F) coals for 3 minutes per side or until shrimp turns pink.
5. Serve over cooked rice.
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