I wanted to share a recipe that I prepared for my family a while back. Let me be clear, by no means am I a cook. Most of my cooking involves a blend of raw invention and a lack of proper ingredients. If you start with something that already taste great, then it’s harder to mess things up. Not to say I’ve never botched a meal. So, I stick to cooking Florida seafood and try not to get in the way of its naturally gorgeous flavor. This recipe is the infusion of two of my favorite things, citrus and seafood. The recipe calls for 2 lbs of the biggest Pink Gulf Shrimp you can find and variety of citrus and a grill.
Grilled Citrus Shrimp (serves 4 adults)
Ingredients:
- 2 lbs of big pink gulf shrimp
- 2 cups of ginger & garlic marinade (I purchased from publics or you can make your own, try this link for a simple recipe)
- 4 Florida Oranges
- 2 bell peppers
- 1/2 of a pineapple
Directions: Soak the shrimp in the ginger garlic marinade for 30 minutes. Cut oranges, bell peppers,and pineapple into large quarter. Keep in mind all of this is going on skewers so keep the sections large so they don’t fall off. Make sure you sandwich the shrimp between an orange and a pineapple. Use plenty of olive oil on the grill so your seafood won’t stick making it harder to rotate your skewers. If you are using wood skewers, use two, this will help keep the food in place. As you grill keep brushing the ginger & garlic marinade on the shrimp, I also squeezed the oranges as I grilled for flavor. Your are done when your shrimp are snow white and pink, don’t over cook them. Serve over a bed of your favorite rice and enjoy.
Here are a few pictures taken during the process. One is the kid-sized shrimp I used and the other is a finished skewer, you will see mango on my skewer, but I don’t recommend it, it kept falling off and just didn’t taste good grilled. The final picture is my seafood cooking timer, seafood typically cooks in about the same time it takes to drink one glass of beer or so I’ve noticed.
Enjoy Florida!
Chad