Chicken is our family’s go-to protein quite often, but shrimp are a close second (and for me, really a tie). Besides being delicious and infinitely adaptable, they cook really quickly, and when it’s hot out (or more than hot, when it feels like you have crawled into the mouth of some prehistoric reptile), or you're rushing to get dinner on the table (always), that is a substantial added-value.
These are so fast, so simple, and so fresh tasting. And you should keep this marinade in mind for chicken as well. Try other herbs in place of the basil, like oregano or tarragon or chives (you can also give them a sprinkle of fresh herbs at the end). Serve with simple sauteed spring greens in the spring, or Sauteed Kale and Brussels Sprouts with Bacon in the fall. You can use a smaller sized shrimp, but the jumbo certainly make a nice presentation.
If you’re in a kebabing frame of mind check out Chicken Tender Skewers with Spiced Curry Rub and Scallop and Pancetta Kebabs with Balsamic Glaze.
- Soak eight 8 to 12-inch wooden skewers in water to cover for at least 30 minutes.
- In a large bowl or plastic container, mix together the orange juice, lemon or lime juice, orange zest, garlic, olive oil, basil, and salt and pepper until well blended. Add the shrimp and toss in the mixture to coat. Let sit at room temperature for 15 minutes, or refrigerate for 1 to 2 hours.
- Preheat the broiler or grill. Skewer the shrimp, dividing them evenly between the skewers. Discard any remaining marinade. Broil or grill for about 6 minutes total, turning as they brown, until they are just cooked throughout.