Zucchini noodles have become a quick favorite in our house, and not just because they are low carb. They’re quick and easy to prepare, and contrary to recipes you may have seen in the past, don’t require any fancy spiralizing tools- a citrus zester will work just fine! 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.