Ingredients
16 Shrimp (16-20 count) plan on four per person.
3 Tbl. Orange Juice
3 Tbl. Lime Juice
3 Garlic Cloves, minced
1/4 cup Brown Sugar
1 tsp. salt & pepper
1 nub fresh ginger , minced
1/4 tsp. cinnamon, ground
1/8 tsp fennel, crushed
2 tsp. orange peel, grated
2 tsp. lime peel grated
Mesclun greens
For dressing:
3 Tbs. Orange Juice
1 Tbs. Lime
2 Tbs. Cilantro
Extra Virgin Olive Oil
Preparation
Rinse shrimp thorughly and pat dry. Combine juices, ginger, garlic, salt, pepper, cinnamon, fennel and sugar in a resealable plastic bag. Shake to mix thorughly. Add shrimp and marinate in fridge for one hour. Remove shrimp from marinade and grill for approx. 3 -4 minutes or until shrimp are opaque. Remove from heat. Prepare salad dressing by combining orange juice, lime juice, cilantro and olive oil. Whisk aggressively and toss in salad mixure. Mound salad in center of plate and place four shrimp on top. Garnish with grated peels and serve.
