20041 My husband discovered chimmichurri by accident, when he came across a parsley sauce recipe for steak in Cook’s Illustrated. It wasn’t until much later that we discovered that this delicious sauce was essentially the famed Argentinian Chimmichurri. Like any … Read more
Grilling is my favorite way to cook shrimp. This recipe is bursting with flavor yet is low calorie and a great source of omega-3 fatty acids. Grilled vegetables make the perfect side dish. A recipe for grilled vegetables with a garlic-olive tapenade is coming soon!
This dish would also be lovely served as an appetizer at a cocktail party, either hot or at room temperature.
2 large garlic cloves, minced
1/3 cup fresh orange juice
1 Tbsp fresh lemon juice
1 Tbsp ancho chile powder
1/4 tsp cayenne pepper
¼ cup extra-virgin olive oil
2 pounds large shrimp, shelled and de-veined
Light a grill. In a large bowl, blend the garlic, orange and lemon juices, chile powder, cayenne and 1/4 teaspoon of salt. Whisk in the oil. Add the shrimp and toss. Refrigerate for 30 minutes.
Thread the shrimp onto six 12-inch skewers. Season with salt; reserve the marinade. Grill the shrimp over a hot fire, basting with the marinade, until barely cooked through, 2 minutes per side. Transfer to plates and serve with lemon wedges.