Many worlds collided yesterday and resulted in this succulent summer entree. The first being the local paper’s Wednesday Food Section, featuring Latin-influenced dishes. Then there was my trip to my local Savory Spice shop to score some new spices, followed by a trip to the market for some beautiful 16-20 count shrimp, heirloom tomatoes and ripe avocados. And finally, a stroll through my garden to snip some tender cilantro.
My sides were more reminiscent of Mexico as opposed to the Caribbean. What can I say, the cilantro in my garden has been calling my name for weeks.
I decided to accompany this shrimp with a simple side salad of arugula dressed with lemon juice and olive oil, topped with chopped tomatoes, avocados and finished with a sprinkle of fresh cilantro. Feel free to make some minor adjustments depending on which part of the globe you wish to channel. Rice and black beans work equally as well. And if shrimp aren’t your thing, then substitute chicken breasts, pork tenderloin or pork chops (and adjust grilling time accordingly). The flavors will still be bright and fresh. And by all means, keep the mojitos and Corona beer flowing.
When worlds collide, things can truly be delicious.
Latin-Style Citrus Garlic Grilled Shrimp
1/2 cup freshly squeezed orange juice
1/4 cup fresh lime juice
2 large garlic cloves, chopped
1/4 cup extra virgin olive oil
1/2 tsp each: Kosher salt, freshly ground black pepper
1/2 tsp. Savory Spice Peruvian Chile Lime Seasoning or 1/4 tsp chile powder (optional)
1 1/2 # shrimp, peeled and deveined (16-20 count shrimp recommended)
1/4 – 1/2 cup sliced green onions
Optional accompaniments: Warmed tortillas OR rice pilaf, sliced avocados and tomatoes
Combine the juices, garlic, oil, salt, pepper and optional seasoning in a large bowl. Reserve approximately 1/2 cup of the dressing in a separate container for serving. Toss shrimp in remaining marinade. Refrigerate for at least 30 minutes and up to 2 hours.
Heat grill to medium-high heat. Thread shrimp onto skewers. Grill, turning once, until pink and just firm, about 2 minutes per side. Place on a platter and drizzle with some reserved sauce. Sprinkle green onions and serve.