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Grilled Shrimp With Potatoes Peas And Basil

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Ingredients
  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)
  Sugar 1⁄4 Teaspoon
  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
  Lemon wedges 2
Directions

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.
Set aside.
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.

Recipe Summary

Method: 
Grilling
Ingredient: 
Shrimp

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