Grilled Shrimp Skewers with Citrus and Charred Thyme
Zesty citrus juices meet the char of the grill in this tasty shrimp recipe. Finish it off with a delicious citrus-thyme butter and serve with extra grilled orange wedges.
Ingredient
- 1 pound extra-large shrimp (26 to 30/pound), peeled, tails on if desired, deveined
- 1/4 cup olive oil
- 1 teaspoon orange zest
- 2 tablespoons orange juice
- 1/2 teaspoon lime zest
- 2 tablespoons lime juice
- 2 cloves garlic, minced
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 orange, cut into wedges
- 4 sprigs fresh thyme
- 1/4 cup butter, softened
Direction
- Put shrimp in a zip-top bag set in a shallow dish. Add oil, 1/2 teaspoon orange zest, the orange juice, lime zest, lime juice, and garlic. Seal bag; turn to coat. Chill at least 30 minutes or up to 1 hour.
- Preheat an outdoor grill to medium heat (350 degrees F to 375 degrees F/175 degrees C to 190 degrees C). Remove shrimp from marinade, discarding marinade. Thread 6 to 7 shrimp onto each of 4 skewers. Sprinkle with salt and pepper.
- Oil grill grates. Arrange skewers; orange wedges, cut sides down; and thyme on grill. Grill thyme just until lightly charred, about 15 seconds. Cover grill. Grill skewers and orange wedges, turning halfway through, until shrimp are opaque and orange wedges are lightly charred, 6 to 8 minutes.
- Strip thyme leaves from sprigs; coarsely chop. Stir 1 teaspoon chopped thyme and remaining 1/2 teaspoon orange zest into butter.
- Spread citrus-thyme butter over shrimp and serve with orange wedges. Garnish with remaining thyme.
