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orange juice garlic chiles lime juice shrimp salt sweet onion extra-virgin olive oil crosswise cilantro
Viewed: 49 - Published at: 5 years agoIngredients
- 1/2 cup fresh orange juice
- 1 large garlic clove, minced
- 2 canned chipotle chiles in adobo, stems discarded, seeded and thinly sliced, plus 1 teaspoon of the adobo sauce from the can
- 2 tablespoons fresh lime juice
- 1 1/2 pounds shelled and deveined large shrimp
- Salt and freshly ground pepper
- 1 large sweet onion, cut crosswise into 3 thick slabs
- 1 tablespoon extra-virgin olive oil
- 3 large navel orangespeeled, halved lengthwise and thinly sliced crosswise
- 2 tablespoons chopped cilantro
Method
- In a medium bowl, combine the orange juice with the garlic, adobo sauce and 1 tablespoon of the lime juice.
- Add the shrimp, season with salt and pepper; let sit at room temperature for 10 minutes.
- Preheat a grill pan.
- Thread the onion slices on skewers to hold them together.
- Brush the onions with some of the olive oil and season with salt and pepper.
- Grill the slices over high heat, turning once, until softened and charred, about 3 minutes per side.
- Let cool slightly, then coarsely chop the onions and transfer them to a medium bowl.
- Add the sliced oranges, chipotles, cilantro and the remaining 1 tablespoon lime juice.
- Season with salt and pepper.
- Drain and thread the shrimp onto 6 metal skewers.
- Brush lightly with the remaining olive oil and grill over moderately high heat, turning occasionally, until charred in spots, about 5 minutes.
- Serve the shrimp with the onion and orange salad.
