marmalady
Executive Chef
CITRUS CRUSTED SHRIMP
serves 4
½ cup olive oil
1T fennel seeds
Grated zest of 2 oranges
Grated zest of 1 lemon
¼ tsp. red pepper flakes
1 ½ lbs.large shrimp,peeled
3 med. oranges
Grind fennel seeds and red pepper flakes in mortar and pestle. Combine with oil, grated orange and lemon zest in a small bowl.
Slice oranges in half lengthwise and then crosswise 1/3 inch thick. Thread shrimp and orange slices alternatively on soaked bamboo skewers, place in a shallow baking dish and cover with marinade. Cover and refrigerate for 1-2 hours, turning occasionally. Grill about 3 minutes on each side, brushing with remaining marinade; season with salt/pepper.
serves 4
½ cup olive oil
1T fennel seeds
Grated zest of 2 oranges
Grated zest of 1 lemon
¼ tsp. red pepper flakes
1 ½ lbs.large shrimp,peeled
3 med. oranges
Grind fennel seeds and red pepper flakes in mortar and pestle. Combine with oil, grated orange and lemon zest in a small bowl.
Slice oranges in half lengthwise and then crosswise 1/3 inch thick. Thread shrimp and orange slices alternatively on soaked bamboo skewers, place in a shallow baking dish and cover with marinade. Cover and refrigerate for 1-2 hours, turning occasionally. Grill about 3 minutes on each side, brushing with remaining marinade; season with salt/pepper.
