Citrus Shrimp ♥

Serves 4.

• 1 lb. large raw shrimp, peeled and deveined (leave tail on unless you prefer otherwise)
• 1 cup orange juice
• 2 TBSP. lime juice
• 4 tsp. olive oil
• 4 tsp. Dijon mustard
• 1 tsp. finely grated lime zest from 1 lime
• 1 tsp. salt
• 1/2 tsp. ground black pepper
• 1 tsp. minced garlic
• 1 TBSP. chives, chopped

1. I bought the frozen raw shrimp so my first step was putting all the shrimp in luke warm water (not hot, you don't want them to come out tough) in a big bowl. I also cut a lime in half and squeezed all the juice into the bowl and then dropped the halves in with the shrimp. The lime will prevent the shrimp from getting slimy as they thaw.

2. While the shrimp is thawing, add the orange juice, lime juice, olive oil, Dijon mustard, lime zest, salt, black pepper, garlic, & chives to a bowl. Whisk together, cover, and put in your fridge.

3. After the shrimp is done thawing, drain the water out of the bowl. Keep the existing limes.

4. Pour the marinade mixture into the bowl with the shrimp and try to make sure that the majority of shrimp is covered! Cover and put back in the fridge and marinate for an hour!

5. After the shrimp has marinated, pre-heat a large skillet on medium heat. Add the entire contents of the bowl to the skillet. Cook the shrimp until its curled and pink. Be careful not to overcook it, it will have a weird flavor and become super tough!

TO GRILL: Soak wooden skewers overnight in a water bath. This will prevent the skewers from burning while on the grill. Thread the shrimp on the skewer. Put cooking spray on the grill to prevent the shrimp from sticking and put over medium heat. Once again, cook until slightly curled and pretty pink! Make sure you reserve some of the marinade as well, because you'll want to baste the shrimp with it as you're cooking to keep as much of the flavor as possible. =)

I served this with a salad & honesty mustard dressing. But this would taste GREAT served with grilled marinated chicken or even steak!