Shrimp Skewers with Citrus Salsa
Using two skewers about 1-inch apart, thread the shrimp onto the two skewers, dividing the shrimp evenly. Brush lightly with olive oil and sprinkle with salt and pepper.
Preheat an outdoor grill. Grill the shrimp 4-inches from the heat source until pink and almost firm to the touch, 2 minutes per side. Remove from the grill. Place the skewers on a platter and top with the citrus salsa. Garnish with lime wedges and cilantro sprigs and serve immediately.
1 cup freshly squeezed orange juice
Zest of two oranges, minced
2 tablespoons chopped fresh cilantro, minced
1 tablespoon thinly sliced mint
2 tablespoons red onion, minced
½ serrano chile, seeded and deveined, finely minced
1 tablespoon extra virgin olive oil
1 tablespoon 100% agave tequila
Place the orange juice in a small saucepan and over medium heat, reduce until 3 to 4 tablespoons remain, about 3 to 5 minutes.
Using a sharp knife, cut the tops and bottoms off the oranges to reveal the colored flesh. Place one of the cut side downs down on a work surface. Using a small sharp knife, cut off the peel and white pith from top to bottom. Turn the orange to the opposite cut side and remove any white pith. Cut the oranges into sections by cutting between the membrane. Discard any seeds. Cut the sections in half and place in a bowl with the reduced orange juice. Add the remaining ingredients to a bowl. Stir well and season with salt and pepper. Set aside.
2 pounds jumbo shrimp with tails, peeled and deveined,
Kosher salt and freshly ground black pepper
2 tablespoons extra virgin olive oil
24 bamboo skewers, soaked in cold water for 10 minutes
Cilantro sprigs as a garnish