Apart from the hours the shrimp spend soaking up the marinade, this dish is quick and easy to prepare. These delicately-flavored, citrusy shrimp are especially delicious (if a little finger-lickingly messy) dipped in melted butter. Though the instructions here are for broiling, they could just as easily be cooked over a hot fire on the grill instead. If set to marinate in the morning, they’d make a fast summer dinner with corn on the cob and a fresh salad. (serves 4)
for the marinade
- grated zest and juice of 3 oranges
- grated zest and juice of 1 grapefruit
- 1/2 cup olive oil
- 2 tsp. fish sauce (Asian section of your market)
- 2 shallots, minced
- 1/2 cup chopped fresh mint
- 1/2 tsp. fresh thyume leaves
- 2 pounds extra-large shrimp (16 – 20 count)
- coarse salt (especially Fleur de Sel)
- Melted butter for serving (optional)
In a small bowl, whisk all the ingredients for the marinade together.
Spread the cleaned, shelled and de-veined shrimp in a single layer in a baking dish. Pour over the marinade, and cover. Refrigerate for at least 4, and up to 8 hours.