[title subtitle=”RECIPE adapted bakersroyale.com
IMAGE Larisa Blinova/Shutterstock”][/title]
INGREDIENTS
(serves 6)
1 Tablespoon olive oil
1 cup fresh orange juice
½ cup fresh lemon juice
2 Tablespoons fresh lime juice
2 Tablespoons dry white wine
5 garlic cloves, minced
1 Tablespoon shallot, finely chopped
1 Tablespoon fresh flat leaf parsley, minced
red pepper flakes
black pepper
kosher salt
3 pounds medium shrimp, peeled and deveined (tails on)
METHOD
In a medium bowl, combine olive oil, the orange, lemon, and lime juice, dry white wine, garlic, shallot, 2 teaspoons of parsley, a pinch of red pepper flakes and the shrimp. Cover and let chill for one hour. Remove and pour into a large skillet over medium heat. Simmer until the sauce is reduced by half, then add shrimp, stir to coat. Season with salt and pepper. Cover and cook until shrimp are no longer translucent, about 5-6 minutes. Sprinkle with remaining parsley. Serve with pasta, risotto, or fresh veggies, just be sure and save some for the salad – I sometimes make a double batch, it’s just that good!
