Grilled Shrimp With Potatoes Peas And Basil Recipe
Ingredients
| Jumbo shrimp | 1 pound, unpeeled | |
| Orange juice | 1/2 Cup (16 tbs) | |
| Lemon juice | 1 Tablespoon | |
| White wine vinegar | 1 Tablespoon | |
| Extra virgin olive oil | 1 Teaspoon | |
| 1/2 teaspoon drained green peppercorns in brine | ||
| Sugar | 1/4 Teaspoon | |
| Dash of hot-pepper sauce | ||
| 8 new red potatoes, steamed until tender and quartered | ||
| Frozen peas | 1 Cup (16 tbs) | |
| Sweet red pepper | 1 To taste, diced | |
| Scallions | 1/4 Cup (16 tbs), chopped | |
| Basil | 2 Tablespoon, finely chopped | |
| Black pepper salt | 1 To taste | |
| Lemon wedges | ||
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.
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.
Chef
