Printable Recipe

1 - 1 1/2 pounds large shrimp, cleaned and deveined
olive oil
seafood seasoning such as Old Bay or Chef Paul Prudhomme's Seafood Magic®
salad greens
mandarin oranges
chopped red onion
chopped red pepper

Prepare shrimp as follows:

     To grill - thread shrimp on skewers, brush with olive oil and sprinkle seafood seasoning evenly over shrimp, flip over and repeat on other side. Grill until shrimp is pink and cooked through about 2-3 minutes on each side.
 
     To broil - place shrimp on shallow foil lined baking sheet.  Broil 4-6 inches from the heat source until cooked through about 6-7 minutes, turning once 1/2 way through cooking.

     To bake - preheat oven to 450°F. place shrimp on shallow foil lined baking sheet.  Bake shrimp until just opaque in center, about 10-12 minutes.

     Distribute salad ingredients equally on plates for desired number of servings.
Prepare Citrus Vinaigrette dressing.  Serve with salad.

 CITRUS VINAIGRETTE

 1 clove garlic, finely chopped
2 tablespoons olive oil
2 tablespoons lemon juice
2 tablespoons white balsamic vinegar (or white wine vinegar)
2 tablespoons honey
1/2 teaspoon orange zest
 

Serves 2-4

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