I love cooking with shrimp because it feels so elegant, but it takes so little time to prepare. I used oranges for this, but to be completely honest, while the flavor was great, about half of the oranges fell off while grilling. A great substitute for the orange slices would be pineapple chunks! They’re sturdier, but they still add a nice sweet flavor.
Ingredients:
Skewers made - off to the grill
(serves 2)
½ lb large shrimp, peeled and deveined
1 orange
1 ripe avocado, cut into bite-sized chunks
4 tbsp olive oil
2 tbsp chopped fresh basil
1 tsp red wine vinegar
Juice from 1/2 a lime
Salt and pepper to taste
Directions:
Zest the orange and set the zest aside
Peel and cut the orange into segments (like this). Then squeeze the juice into a small bowl.
To that bowl, add the orange zest, 2 tbsp olive oil, chopped basil, 1 tsp red wine vinegar, the juice from 1/2 a lime, and a pinch of salt and pepper to the bowl. Mix until combined and then set aside.
Preheat your grill to medium-high heat (or use a grill pan on the stove top)
Assemble skewers with one shrimp, followed by an avocado chunk, an orange chunk, and then another shrimp. Aim for 3 shrimps per skewer. Sprinkle with salt and pepper and drizzle with remaining 2 tbsp of olive oil
Grill skewers for about 2 minutes per side or until shrimp are pink and opaque.
Remove from heat and serve with dressing drizzled on top
