Anonymous Tue May 23 19:49:39 2006

***MARINADE***

1/2 cup vegetable oil

grated zest of 1 orange

grated zest of 1 lime

1 tablespoon fresh basil -- minced

1/2 tablespoon dried basil

1 teaspoon fresh thyme -- minced

1/2 teaspoon dried

1 pound extra-large shrimp, about 18

-- shelled and cleaned

***VEGETABLE SAUT�***

1 tablespoon vegetable oil

3 cups vegetables (use artichokes, fennel,

-- red bell pepper, and

-- cut into eighths, 1/

-- sticks about 2 inche

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 Dijon-style 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 saut�. In a saut� pan

over medium heat, warm the oil. Add the vegetables and garlic; saut� 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 saut�ed vegetables among 6 salad plates, put 3

shrimp on top of each, and pour on the citrus vinaigrette. Source: Burt Wolf\'s Table

Cookbook. Posted to the Bbq by scotlyn@juno.com (Daniel S Johnson) on Mar 29, 1998.