CitrusChili Shrimp

Citrus-Chili Shrimp

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1/3 cup olive oil; plus 1 tablespoon olive oil; divided 1/3 cup fresh orange juice; divided 2 tablespoons grated orange rind 1 tablespoon fresh lime juice 1/2 teaspoon salt 1/4 teaspoon red pepper flakes 1/4 teaspoon chili powder 1/4 teaspoon ground cumin 1 1/2 pounds jumbo (16/20 count) shrimp; peeled, deveined = (may use large or medium shrimp) 1 tablespoon butter

In a medium bowl, mix 1/3 cup olive oil, 3 tablespoons orange juice, orange rind, lime juice, salt, red pepper, chili powder and cumin. Add shrimp and marinate 10 minutes.

In a large skillet over high heat, melt butter with remaining tablespoon of olive oil. With a slotted spoon, remove shrimp from marinade; reserve marinade. Add shrimp to skillet. Cook about 4 minutes, until no longer pink and just cooked through. Transfer shrimp to a serving plate.

Add reserved marinade to skillet; add remaining orange juice. Bring to a full boil, boil 1 minute. Drizzle flavored oil over shrimp.

This recipe yields 4 servings.

Carbohydrates: 4 grams Net Carbs: 4 grams Protein: 35 grams Fat: 20 grams Calories: 343

Comments: This marinade does double duty: first as a flavoring agent and then as a sauce. We suggest serving the shrimp over steamed asparagus spears for a light and filling low carb meal.

Source: S(Formatted for MC6): "06-02-2003 by Joe Comiskey - Mad's Recipe Emporium" - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 229 Calories; 24g Fat (93.7% calories from fat); trace Protein; 3g Carbohydrate; trace Dietary Fiber; 8mg Cholesterol; 298mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Fruit; 5 Fat.

Nutr. buttoc. : 0 0 0 0 0 0 0 0 0 0 0 0

Contributor: n/a

Yield: 4 servings

Preparation Time: 0:00

** Exported from Now You're Cooking! v5.73 **

-- -Alan