This past weekend our “legendary” Wine & Dine group convened for an herb-themed dinner. Now you Coloradans out there, don’t get too excited but we did have a fantastic meal of dishes that predominately featured various herbs. There was Herbed Cheese Dip, Mussels in Parsley Vinaigrette, Baked Orzo with Mozzarella and Oregano, Rosemary Potatoes, Lemongrass Steak and Spearmint Ice Cream. I made an Orange and Thyme Grilled Shrimp that was quick and easy, while resulting in a full-flavored dish. Added bonus is that you likely have all of the necessary ingredients on hand on any given day and the same ingredients that you use to marinate the shrimp are combined to form a tasty dipping sauce.
As you are pulling the cover off your grill and brushing away the cobwebs, give this recipe a try. It could easily become one of your “go to’s” throughout the summer.
- 1 lb large shrimp (about 24), peeled and deveined, tails on
- 1 1/2 tsp grated orange zest
- 1/2 c fresh orange juice
- 2 garlic cloves, minced
- 2 Tbls olive oil, plus more for grates
- 1 Tbls plus 1 tsp chopped fresh thyme
- Coarse salt and ground pepper
- 1/3 c light mayonnaise
- In a shallow dish, combine shrimp, 1 tsp zest, 1/4 c juice, garlic, oil, 1 Tbls thyme, 1/2 tsp salt, and 1/2 tsp pepper; toss to coat.
- Marinate in the refrigerator for 30 minutes (or up to 8 hours). Soak eight 8-inch wooden skewers in water 30 minutes before cooking.
- In a small bowl, combine mayonnaise, remaining 1/2 tsp zest, remaining 1/4 c juice, and remaining 1 tsp thyme; season dipping sauce with salt and pepper.
- Heat grill to medium; lightly oil grates.
- Thread shrimp onto skewers and grill, turning once, until shrimp are opaque throughout; 3 to 4 minutes--be careful not to overcook.
- Serve shrimp with dipping sauce.