Photo by Susie Reuter
Recipe from John DeRyckere
2 pounds jumbo shrimp, peeled and deveined
1/4 cup vegetable oil
Salt and pepper to taste
2 fresh limes, cut into wedges
For Sauce:
7 cloves of garlic, peeled
2 teaspoons salt
1/3 cup lime juice
1/4 cup orange juice
1/4 cup olive oil
Prepare the paste by first mashing together garlic gloves and salt. Add juices, let sit 20 minutes. Place the olive oil in a small saucepan and set it over medium-high heat. When small bubbles form, add garlic/citrus mixture to the pan and cook 1 minute, stirring constantly. Remove from heat and set aside.
Preheat grill on high to 550 degrees. Place the shrimp in a large mixing bowl and sprinkle with oil Season with salt and pepper and toss well. Place shrimp on oiled grill, cook 5 minutes or until outside is bright pink and the inside flesh is white. You do not need to turn it over. Place on platter, garnish with lime wedges and serve with sauce.
