Prep 15 mins
Cook 10 mins
This recipe was created for beauty guru Bobbi Brown by F&W Magazine, published in the January, 2005 edition, Grace Parisi gets its bold flavors from ingredients like chipotles, grilled onions and citrus juice. "Bobbi Bares All" Grilled shrimp needs a tart white for contrast, one with enough fruit to balance the heat of the chiles and the sharpness of the citrus. That means Sauvignon Blanc, especially lively examples from South Africa, such as the 2003 Neil Ellis or the 2003 Kanu.
- 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 tablespoons fresh lime juice
- 1 1⁄2 lbs shelled and deveined large shrimp
- salt & freshly ground black pepper
- 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 crosswise
- 2 tablespoons chopped cilantro
- In a medium bowl, combine the orange juice with the garlic, adobo sauce and 1 tablespoon of the lime juice.
- Add the shrimp, season with salt and pepper; let sit at room temperature for only 10 minutes.(If you let it marinate in citrus too long - it will cook itself!).
- 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 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.