We are cooking up a shrimp dish for Cinco De Mayo with Chef Josh Aaron from the Island Bar and Grill at Highport Marina.
Citrus Shrimp with grilled onion and orange salad
1/2 cup fresh orange juice
1 large garlic clove, minced
2 canned chipotle chiles in adobo, stems discarded, seeded and
thinly sliced, plus 1 teaspoon of the adobo sauce from the can
2 tablespoon fresh lime juice
1 1/2 pound shelled and deveined large shrimp
Salt and freshly ground pepper
1 teaspoon Ground Cumin
1 teaspoon Chili Powder
1 large sweet onion, cut crosswise into 3 thick slabs
1 tablespoon extra-virgin olive oil
3 large navel oranges, peeled, halved lengthwise and thinly sliced
2 tablespoon chopped cilantro
Zest of both Orange and Lime
In a medium bowl, combine the orange juice and orange zest with the
garlic, adobo sauce, 1 tablespoon of the lime juice, chili powder, and
cumin. Add the shrimp, season with salt and pepper; let sit at room
temperature for 10 minutes.
Preheat a grill pan. Thread the onion slices on skewers to hold them
together. Brush the onions with some of the olive oil and season with
salt and pepper. Grill the slices over high heat, turning once, until
softened and charred, about 3 minutes per side. Let cool slightly,
then coarsely chop the onions and transfer them to a medium bowl. Add
the sliced oranges, chipotles, cilantro, orange and lime zest, and the
remaining 1 tablespoon lime juice. Season with salt and pepper.
Drain and thread the shrimp onto 6 metal skewers. Brush lightly with
the remaining olive oil and grill over moderately high heat, turning
occasionally, until charred in spots, about 5 minutes. Serve the
shrimp with the onion and orange salad.