TASTE
Marinate shrimp with fruits for lighter New Year's treat
By J. M. Hirsch
Associated Press
New Year's Eve always meant shrimp in my family — steamed and drowned in butter. Here's a lighter recipe from Dr. Arthur Agatston's cookbook, "The South Beach Diet Parties and Holidays Cookbook" (Rodale, 2006, $25).
Zest the lemon and half of the orange and place the zest in a medium bowl. Peel both pieces of fruit, then finely chop half of each. Placed the chopped fruit in the bowl with the zest and reserve the remaining halves.
To the bowl, add the oil, garlic, black pepper and pepper flakes. Mix well. Add the shrimp and toss to coat. Cover and marinate at room temperature for 30 minutes, or refrigerate overnight.
Heat a grill or grill pan over medium-high heat. Remove the shrimp from the marinade, allowing bits of citrus to stick. Discard the marinade. Season the shrimp lightly with salt and grill until opaque and cooked through, about 3 minutes per side.
Use the reserved halves of lemon and orange to squeeze a little juice over the shrimp just before serving.
Makes 10 3-piece servings.
