Summer Citrus Shrimp

That was an extended, unintentional break! We've been cooking lots, it's just... You know how you mean to do something and you keep saying, "I need to do that!" and you keep saying it and then you need to do this, too, and then that, and before you know it all the photos and posts and recipes and funny stories become a towering stack of procrastination at its finest?

That's kind of what happened.

We're back on track now.

Jeffrey came up with this. It is summer on a plate - citrusy and light.

Summer Citrus Shrimp

2 pounds of jumbo shrimp (16-20 count)
2 lemons
1 lime
1/4 cup white wine
1/4 cup of vegetable oil
1 bunch green onions, with a few inches of green, thinly sliced
1/4 cup freshly chopped parsley
3 cloves garlic, minced
1 tsp dried basil
1 tsp dry mustard
1 tsp salt

Peel and devein shrimp. Squeeze the juice of 2 lemons and 1 lime into a medium bowl - enough to make about 3 tablespoons citrus juice. Add remaining ingredients - all except the shrimp - and mix well. Add shrimp and stir well once more. Cover tightly with plastic wrap and refrigerate for 3 to 4 hours.

If you're using wooden skewers, about now would be the time to soak them in water.

Thread shrimp onto skewers.


Grill over medium-high heat for 5 to 7 minutes being careful not to overcook. Serves 4.

Or serves 2 and you can save the leftover shrimp and enjoy over a spinach salad the next day for lunch. Or diced up and folded inside a flour tortilla as a shrimp quesadilla.