Citrus-Marinated Shrimp with Grilled Onion and Orange Salad

Food & Wine, 2005
Makes 6 servings
    1/2 cup fresh orange juice                                     
    1 clove garlic minced                                          
    2 cans chipotle stem, seed, slice                              
    1 teaspoon adobo sauce fr. can of chipotles                    
    2 tablespoons lime juice                                       
    1 1/2 pounds shelled, deveined lg. shrimp                      
    Salt and pepper                                                
    1 lg. sweet onion cut into 3 thick slabs                       
    1 tablespoon evoo                                              
    3 lg. navel oranges peel, halve, thin slicee                   
    2 tablespoons chop cilantro   
                                 
TOTAL: 25 MIN

In a medium bowl, combine the orange juice with the garlic, adobo sauce and 1 tablespoon of the lime juice. Add the shrimp, season with salt and pepper; let sit at room temperature for 10 minutes.

Preheat a grill pan. Thread the onion slices on skewers to hold them together. Brush the onions with some of the olive oil and season with salt and pepper. Grill the slices over high heat, turning once, until softened and charred, about 3 minutes per side. Let cool slightly, then coarsely chop the onions and transfer them to a medium bowl Add the sliced oranges, chipotles, cilantro and the remaining 1 tablespoon lime juice. Season with salt and pepper.

Drain and thread the shrimp onto 6 metal skewers. Brush lightly with the remaining olive oil and grill over moderately high heat, turning occasionally, until charred in spots, about 5 minutes. Serve the shrimp with the onion and orange salad.

ONE SERVING 188 cal, 4 gm fat, 0.7 gm saturated fat, 13 gm carb, 2 gm fiber.