Grilled Shrimp With Potatoes Peas And Basil
|Jumbo shrimp||1 Pound (Unpeeled)|
|Orange juice||1⁄2 Cup (8 tbs)|
|Lemon juice||1 Tablespoon|
|White wine vinegar||1 Tablespoon|
|Extra virgin olive oil||1 Teaspoon|
|Drained green peppercorns||1⁄2 Teaspoon (In Brine)|
|Hot pepper sauce||1 Dash|
|Red potatoes||8 , steamed until tender and quartered|
|Peas||1 Cup (16 tbs), cooked until tender (Fresh Or Frozen)|
|Sweet red pepper||To Taste, diced|
|Scallions||1⁄4 Cup (4 tbs), chopped|
|Chopped basil||2 Tablespoon|
|Black pepper salt||To Taste|
Lightly coat the shrimp with no-stick spray.
Grill over a high flame or broil about 5" from the heat for 3 to 5 minutes per side, or until the shrimp turn pink.
Remove the shells and devein.
In a large bowl, whisk together the orange juice, lemon juice, vinegar, oil, peppercorns, sugar and hot-pepper sauce.
Add the potatoes, peas, red peppers, scallions, basil and shrimp.
Toss gently to combine.
Add salt and black pepper to taste.