LOVE this shrimp recipe! The Sambal Oelek Asian chile sauce is pretty darn hot but when combined with the citrus juices the heat is tamed down a bit. Great as an appetizer or main dish.
From Food and Wine Magazine
Serves 8
Ingredients
1 tablespoon sambal oelek or other Asian chile sauce
2 tablespoons fresh lemon juice
1 tablespoon fresh lime juice
1 tablespoon fresh orange juice
1 tablespoon chopped oregano
1/2 cup extra-virgin olive oil, plus more for brushing
Salt and freshly ground pepper
32 jumbo shrimp (about 4 pounds), shelled and deveined
1 tablespoon sambal oelek or other Asian chile sauce
2 tablespoons fresh lemon juice
1 tablespoon fresh lime juice
1 tablespoon fresh orange juice
1 tablespoon chopped oregano
1/2 cup extra-virgin olive oil, plus more for brushing
Salt and freshly ground pepper
32 jumbo shrimp (about 4 pounds), shelled and deveined
Directions
1.In a bowl, whisk the sambal oelek with the lemon juice, lime juice, orange juice and oregano. Whisk in the 1/2 cup of olive oil and season with salt and pepper.
2.Light a grill or preheat a grill pan. Brush the shrimp with oil and season with salt and pepper. Grill the shrimp over moderate heat, turning once, until cooked through, about 8 minutes. Transfer the shrimp to plates and spoon the dressing on top. Serve.
1.In a bowl, whisk the sambal oelek with the lemon juice, lime juice, orange juice and oregano. Whisk in the 1/2 cup of olive oil and season with salt and pepper.
2.Light a grill or preheat a grill pan. Brush the shrimp with oil and season with salt and pepper. Grill the shrimp over moderate heat, turning once, until cooked through, about 8 minutes. Transfer the shrimp to plates and spoon the dressing on top. Serve.
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