Tangerines are a super food. Not a superfood, whatever that means. From what I remember, all food was pretty darn super.
Tangerines are seedless and generally sweeter than oranges, but still have that citrus bite. Shrimps (I have to end shrimps with an s to honor Agador (Hank Azaria) from The Birdcage) are definitely super – tasty morsels that are firm, yet tender, and have a sweetness all their own. Pairing shrimps and tangerines just seems right.
Equipment and Supplies
- 6 Skewer
- 6 skewers metal or wooden
- grill or grill pan
- ¼ cup olive oil
- 1 tangerine, juice and zest
- ¼ teaspoon sea salt
- 1 clove garlic, minced
- 1 pound shrimp, 16-20 count or larger, peeled and deveined, your choice of tail.
- ¼ cup honey
- ¼ teaspoon chili powder
- guajillo sauce, optional
Marinade the shrimp
- Combine the oil, tangerine zest, sea salt, and garlic in a large nonreactive bowl. Whisk it, whisk it good.Add the shrimps and toss well to coat. Let marinate for an hour in the refrigerator.¼ cup olive oil, 1 tangerine, ¼ teaspoon sea salt, 1 clove garlic
Make the the the glaze
- Add the honey, tangerine juice and chili powder to a small bowl. Whisk it, whisk it good.1 tangerine, ¼ cup honey, ¼ teaspoon chili powder
Grill! Those! Shrimps!
- Put your shrimp on a few metal or wooden skewers. Preheat the grill or grill pan to medium (350 degrees). Make ready your glaze bowl and a pastry brush.1 pound shrimp
- Lay the shrimps on baking sheet to transfer them to a grill. Brush the glaze on the side of the shrimps that is up.
- Grill the shrimps for 2 minutes and turn. Brush glaze on the side that’s now up while grilling the B-side for 2 minutes. Flip back to the A-side and grill another minute while brushing glaze on.
- OptionalPlate the shrimps and drizzle Guajillo Sauce on them in artistic pattern of your choosing and set more on the table for those who want more.guajillo sauce