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freshly squeezed orange juice fresh cilantro Asian red chili paste extra-virgin olive oil garlic scallions salt shrimp
Viewed: 37 - Published at: 9 years agoIngredients
- 1/2 cup freshly squeezed orange juice (about 2 oranges)
- 1/2 cup fresh cilantro
- 1 tablespoon asian red chili paste
- 1/4 cup extra-virgin olive oil
- 2 garlic cloves
- 3 scallions, green parts only, cut into 1-inch pieces
- 1 chipotle chile in adobo
- 1/2 teaspoon salt
- 2 lbs extra-large shrimp, shelled and deveined (16 to 20-count size)
Method
- Put the orange juice, cilantro, chili paste, olive oil, garlic, scallion, chipotle, and salt in a blender or food processor fitted with the metal blade and blend until smooth.
- Place the shrimp in a resealable freezer bag and pour the orange juice mixture over the shrimp. Chill in a refrigerator or ice-filled cooler for 2 to 3 hours but no longer.
- Remove the shrimp from the marinade and discard the marinade.
- Grill the shrimp over medium-high heat until they are opaque in the centers, 3 to 4 minutes per side.
- Remove from heat and serve immediately.
