Recipe - Grilled Jimbo

JUDI M. PHELPS

MARINADE
One half cup Vegetable oil
Grated zest of 1 orange
Grated zest of 1 lime
1 tablespoon Fresh basil; minced OR
One half tablespoon Dried basil
1 teaspoon Fresh thyme; minced OR
One half teaspoon Dried
1 pound Extralarge shrimp; about 18
shells removed; cleaned

VEGETABLE SAUTE
1 tablespoon Vegetable oil
3 cup Vegetable; (use artichokes,
fennel, red bell pepper,
and zucchini) cut into
1/2inchwide sticks about
2 inches long
1 Clove garlic; minced
Salt and ground black pepper
3 tablespoon Balsamic vinegar

CITRUS SAUCE
1 tablespoon Orange juice
1 tablespoon Grapefruit juice
1 tablespoon Lime juice
2 tablespoon Honey
1 tablespoon Dijonstyle mustard

For the marinade, combine all the ingredients in a mixing bowl. Add the
shrimp and marinate for about 3 hours. (Note the recipe states to marinate
at room temperature, but I would not leave it out for that amount of time.
The safest thing to do is to marinate in the refrigerator.)

When the marinating time is over, make the vegetable saute. In a saute pan
over medium heat, warm the oil. Add the vegetables and garlic; saute for 4
minutes, stirring constantly. Season with salt and pepper. Add the balsamic
vinegar and continue cooking for 1 minute more.

To make the citrus vinaigrette, combine all the ingredients in a mixing
bowl. Whisk to dissolve the honey.

Remove the shrimp from the marinade and grill or broil for 2 minutes on
each side.

Divide the sauteed vegetables among 6 salad plates, put 3 shrimp on top of
each, and pour on the citrus vinaigrette.

Source: Burt Wolf's Table Cookbook.

Shared and MM by Judi M. Phelps. jphelps@shell.portal.com,
juphelps@delphi.com, or jphelps@best.com

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini