This one's not a Lakes Spices recipe, it was my mother in law's. She taught me how to make it, and it's stuck around because it's just plain good. No rub needed here. The blood orange marinade and a hot grill do all the work. It's a good reminder that great food doesn't always need a seasoning blend behind it, sometimes it's just about good ingredients treated right.
Serves: 4 Prep: 15 min, plus 1 hr marinate Cook: ~12 min
Ingredients
For the marinade and shrimp
• 12 extra large shrimp, shelled and deveined
• 1/4 cup blood orange extra virgin olive oil
• 1 blood orange, juiced and zested
• 1 tsp chopped fresh basil
• 2 cloves roasted garlic, minced
• 1 tsp salt
• 1/2 tsp pepper
For the skewers
• Fresh pineapple, cored and cut into wedges large enough for skewers
• 1 red onion, quartered and separated
• 1 red pepper, cut into pieces about the same size as the onion
To serve
• Tricolor orzo
• Butter
• Garlic
• Parmesan cheese
Instructions
1. Combine the orange juice, zest, basil, garlic, oil, salt, and pepper in a bowl. Add the shrimp and marinate in the refrigerator for 1 hour.
2. While the shrimp marinates, prep the pineapple, onion, and red pepper.
3. Place the onion and pepper in a baggie with a bit of the blood orange oil, salt, and pepper, and refrigerate alongside the shrimp.
4. Skewer in alternating order: pepper, shrimp, onion, shrimp, pineapple, shrimp. Repeat until the skewer is full.
5. Reserve the leftover shrimp marinade to brush onto the skewers while grilling.
6. Grill about 6 minutes per side, turning the skewers frequently so the shrimp and vegetables cook evenly.
7. Cook the tricolor orzo, then toss with a bit of butter and garlic. Serve the skewers over the orzo, topped with Parmesan.
Notes
• The blood orange oil and juice are doing the heavy lifting here, so don't skip the marinate time even if you're in a hurry.
• Brushing with the reserved marinade while grilling keeps things from drying out and adds another layer of that citrus flavor.
• This one's proof the brand isn't just about the rubs. Good technique and good ingredients matter just as much.
