SHRIMP AND GRAPEFRUIT SKEWERS
Provided by Giada De Laurentiis
Categories main-dish
Time 20m
Yield 4 to 5 servings
Number Of Ingredients 10
Steps:
- For the dressing: In a small bowl, whisk together the grapefruit juice, oil, mint, zest, chile paste and salt. Set aside to let the flavors marry.
- For the skewers: Preheat a grill pan set over medium-high heat. Skewer one shrimp in a "C" shape, followed by a grapefruit segment, then followed by another shrimp. Continue skewering the remaining shrimp and grapefruit segments. Sprinkle the salt evenly over the skewers and drizzle with the olive oil. Grill the skewers until cooked through and opaque, about 3 minutes per side. Spoon the dressing over the shrimp and serve.
SHRIMP TACOS WITH CUCUMBER SALAD
This recipe came from Womans Day Magazine... the tacos are delicious and easy to make... I substituded the Caribbean Jerk with Adobo (and another time with Lemon Pepper Seasoning) both worked out great...
Provided by ingridmv
Categories Lunch/Snacks
Time 30m
Yield 2 Tacos, 4 serving(s)
Number Of Ingredients 13
Steps:
- Salad: Combine ingredients in a bowl. Set aside.
- Tacos: Coat a large nonstick skillet with nonstick spray; heat over medium heat. Add tortillas in a single layer 2 or 3 at a time and cook over medium-high heat 2 minutes, or until light golden in spots and softened. Remove to a plate and cover with foil to keep tortillas warm and pliable.
- Sprinkle shrimp with jerk seasoning or Adobo. Coat same skillet with nonstick spray; heat over medium heat. Add shrimp; saute 3 minutes or until cooked through. Remove to a plate.
- Toss remaining taco ingredients in a bowl until blended.
- To assemble the Tacos: Top each tortilla with about 1/2 cup cabbage mixture and 3 shrimp. Fold in half to eat. Serve with the salad.
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