Tuesday, June 1, 2010

What's Cooking: Orange & Thyme Grilled Shrimp

This is such a tasty, fresh, EASY way to grill up shrimp.
Perfect for summer time.

Orange & Thyme Grilled Shrimp serves 4


  • 1 pound large shrimp (about 24), peeled and deveined, tails on
  • 1 1/2 teaspoons grated orange zest, plus 1/2 cup fresh orange juice
  • 2 garlic cloves, minced
  • 2 tablespoons olive oil, plus more for grates
  • 1 tablespoon plus 1 teaspoon chopped fresh thyme
  • Coarse salt and ground pepper
  • 1/3 cup light mayonnaise

  1. In a shallow dish, combine shrimp, 1 teaspoon zest, 1/4 cup juice, garlic, oil, 1 tablespoon thyme, 1/2 teaspoon salt, and teaspoon pepper; toss to coat. Marinate in the refrigerator for 30 minutes (or up to 8 hours). Soak eight 8-inch wooden skewers in water 30 minutes before cooking.
  2. In a small bowl, combine mayonnaise, remaining 1/2 teaspoon zest, remaining 1/4 cup juice, and remaining 1 teaspoon thyme; season dipping sauce with salt and pepper.
  3. Heat grill to medium; lightly oil grates. Thread shrimp onto skewers, and grill, turning once, until shrimp are opaque throughout, 3 to 4 minutes. Serve shrimp with dipping sauce.
From Martha Stewart, Everyday Food July 2008.

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