RECIPES
Citrus Shrimp and Artichokes
Ingredients
Marinade:
½ cup fresh lime juice
¼ cup orange marmalade
3 cloves fresh garlic, minced
2 tablespoons fresh orange zest
¼ cup chopped cilantro
¼ cup garlic infused olive oil
2 tablespoons soy sauce
½ teaspoon dried red chili flakes
Zest of 1 lime
Shrimp:
1½ pounds large (10-12 ct.) shrimp, peeled and deveined with tails left
intact
1 (15 ounce) can artichoke hearts, well drained and cut in half
2 teaspoons olive oil
Sprigs of cilantro for garnish
6 small bamboo skewers soaked in lemon water
Method:
Combine the marinade ingredients in a medium bowl.
Place the shrimp and artichokes into a half gallon storage bag. Add all but
1
/3 cup of marinade to the shrimp. The reserved marinade can be used as a
dipping sauce when serving. The shrimp should marinate for at least 1 and
no more than 2 hours. After marinating, thread the shrimp and artichokes
onto the skewers, 3 shrimp and 3 artichoke halves per skewer.
Position the oven rack in the middle slot with the rack oriented upwards.
Preheat your Calphalon XL Convection Oven for 5 minutes on Broil.
Place the skewered shrimp into the convection oven and Broil the shrimp for
2 to 3 minutes on each side. Serve with dipping sauce.
34
Serves 3 to 4 as an appetizer
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