-JUDI M. PHELPS

-------------------------MARINADE------------------------- 1/2 c Vegetable oil

Grated zest of 1 orange Grated zest of 1 lime 1 tb Fresh basil; minced OR

1/2 tb Dried basil

1 ts Fresh thyme; minced OR

1/2 ts Dried

1 lb Extra-large shrimp; about 18

-shells removed; cleaned

----------------------VEGETABLE SAUTE---------------------- 1 tb Vegetable oil

3 c Vegetable; (use artichokes,

-fennel, red bell pepper, -and zucchini) cut into -1/2-inch-wide sticks about -2 inches long 1 Clove garlic; minced

Salt and ground black pepper 3 tb Balsamic vinegar

-----------------------CITRUS SAUCE----------------------- 1 tb Orange juice

1 tb Grapefruit juice

1 tb Lime juice

2 tb Honey

1 tb Dijon-style mustard

For the marinade, combine all the ingredients in a mixing bowl. Add the shrimp and marinate for about 3 hours. (Note the recipe states to marinate at room temperature, but I would not leave it out for that amount of time. The safest thing to do is to marinate in the refrigerator.) When the marinating time is over, make the vegetable saute. In a saute pan over medium heat, warm the oil. Add the vegetables and garlic; saute for 4 minutes, stirring constantly. Season with salt and pepper. Add the balsamic vinegar and continue cooking for 1 minute more. To make the citrus vinaigrette, combine all the ingredients in a mixing bowl. Whisk to dissolve the honey. Remove the shrimp from the marinade and grill or broil for 2 minutes on each side. Divide the sauteed vegetables among 6 salad plates, put 3 shrimp on top of each, and pour on the citrus vinaigrette. Source: Burt Wolf's Table Cookbook. Shared and MM by Judi M. Phelps. jphelps@shell.portal.com, juphelps@delphi.com, or jphelps@best.com -----