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Add a photoServings: 8
Ingredients
- 1 lrg garlic head top sliced off
- 3 Tbsp. extra virgin olive oil
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 2 c. orange juice
- 20 lrg shrimp peeled, deveined,
- Â Â shells reserved
- 2 Tbsp. extra virgin olive oil
- 8 x wooden skewers - (6" long) soaked in water
- 1/4 c. finely-minced flat-leaf parsley
- Â Â Barley Risotto With Lima Beans,
- Â Â Asparagus And Spinach (see recipe)
Directions
- Preheat grill to high. Place garlic in the center of a piece of aluminum foil, drizzle with the extra virgin olive oil and season with salt and pepper to taste. Place on the grill, close the cover and let roast for 30 to 40 min, till garlic is soft. Squeeze roasted cloves into a bowl.
- Heat the side burner. Place the orange juice and 1/2 of the reserved shrimp shells in a medium saucepan, bring to a boil and cook till orange juice is reduced to 3/4 c.. Strain the reduced orange juice into a blender and add in the roasted garlic and extra virgin olive oil and blend till smooth. Let cold completely.
- Place shrimp in a large baking dish, pour the orange/garlic marinade over and toss to coat. Let marinate in the refrigerator for 1 hour.
- Thread 5 shrimp onto each skewer, season with salt and pepper to taste and grill for 2 to 3 min on each side, or possibly till just cooked through. Remove to a platter and sprinkle with minced parsley and basil.
- This recipe yields 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 93g | |
| Recipe makes 8 servings | |
| Calories 123 | |
| Calories from Fat 79 | 64% |
| Total Fat 8.91g | 11% |
| Saturated Fat 1.25g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 27mg | 9% |
| Sodium 30mg | 1% |
| Potassium 184mg | 5% |
| Total Carbs 7.01g | 2% |
| Dietary Fiber 0.3g | 1% |
| Sugars 5.26g | 4% |
| Protein 4.16g | 7% |
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