Citrus and Herb Marinated Shrimp are a great topping for a salad. They can be served as an appetizer. Or, they can be chopped up, dressed and mixed into salad to stuff tomatoes.
Citrus and Herb Marinated Shrimp
(Adapted from a recipe courtesy of Food & Wine, August 2016)
1 lb. medium shrimp (21-30), shelled and deveined, rinsed, patted dry and brought to room temperature
3/4 cup extra-virgin olive oil, divided
1 Tbsp finely grated orange zest
1/3 cup fresh orange juice
1 Tbsp finely grated lemon zest
1 1/2 Tbsp fresh lemon juice
1/2 cup chopped fresh parsley
1/2 cup chopped fresh basil
One 1 1/2-inch piece of fresh ginger, peeled and finely grated
Pinch of crushed red pepper
Freshly ground black pepper
Preheat oven to 375F.
Toss the shrimp in 1/4 cup oil. Season with salt and black pepper. Arrange on a foil-lined, rimmed baking sheet. Bake for 5 minutes. Remove and flip the shrimp over and bake for another 5 minutes. Remove and allow to cool.
In a medium bowl, combine the remaining 1/2 cup oil and remaining ingredients except for salt and black pepper. Mix thoroughly. Add shrimp to the dressing and toss to coat thoroughly. Serve immediately or refrigerate for up to 4 days.