Jacksonville Daily Progress
These warm months offer a great excuse to fire up the grill and invite the neighbors over. The opportunities are endless when it comes to backyard grilling, so give the burgers a break and serve up a light, fresh and delicious alternative - shrimp.
Caught wild in warm, salty, nutrient-rich waters, shrimp from the Gulf of Mexico have a luscious and flavorful taste. Because of this rich flavor, you won't need many ingredients to create a meal so savory your guests will be coming back for seconds. This easy-to-grill crowd favorite can take on a plethora of different flavors. From Asian to Italian, shrimp makes it easy to experience cuisine from around the world. Plus, shrimp offers all the flavor of other grill favorites without the fat, so you can feel satisfied and stay on track to be swimsuit-ready.
Three tips to get your Gulf shrimp ready for the grill:
* Pick the right size - Choose the largest size possible, preferably jumbo or colossal. One pound of jumbo size will yield 12 to 15 shrimp, or 10 colossal. Smaller shrimp are prone to falling through the grill rack.
* Clean them up - Many recipes recommend that you devein the shrimp. Though it is not as important with smaller varieties, deveining large shrimp will help avoid getting a gritty bite.
* Get ready to grill - You can marinate or grill with or without the shells. To peel, simply cut the shell along the back with a sharp knife, removing all but the tail.
Grilled Citrus Shrimp
1 1/2 pounds fresh Gulf jumbo shrimp
1/3 cup fresh grapefruit juice
1/4 cup fresh orange juice
2 tablespoons fresh lime juice
1/4 cup chopped fresh cilantro
1/4 cup chopped fresh mint
1/4 teaspoon salt
1/4 teaspoon pepper
Peel and devein shrimp, leaving tails intact. Combine grapefruit juice, orange juice, lime juice, cilantro, mint, salt and pepper in shallow glass dish. Add shrimp; toss well. Marinate, covered in refrigerator for 30 minutes. Drain shrimp, discard marinade.
Arrange shrimp evenly on 4 metal skewers. Spray grill rack with nonstick cooking spray. Place skewers on rack. Grill, with grill lid down, over medium-hot (350 to 400 degrees) coals for 3 minutes per side or until shrimp turns pink. Serve over cooked rice.