Serves 8-10

3 oranges, plus 2 for garnish

3 lemons, plus 2 for garnish

3 limes, plus 2 for garnish

2 tablespoons paprika

2 tablespoons onion powder

1 tablespoon sea salt

1 tablespoon shallots, minced

3 tablespoons vegetable oil

3 tablespoons butter

24-32 large raw shrimp, shells and veins removed, tails on

salt and freshly ground black pepper

Grate the peel from the oranges, lemons and limes. Save the fresh and squeeze the juice into a seperate container. set aside. Mix the grated peel with the paprika, onion powder, and salt. Spread the peel mixture onto a baking sheet and let dry at room temperature for 3-4 hours or overnight. Saute the shallots in oil and butter over medium heat until soft. Add the shrimp, half of the peel mixture and reserved citrus juice. Continue to saute until the shrimp is opaque. Season to taste with salt and pepper. Slice the remaining citrus fruit to garnish and arrange on the bottom of a large platter. Top with the cooked shrimp and sprinkle with additional peel mixture to taste.

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