Grilled Shrimp with Orange-Cilantro Vinaigrette

This recipe accompanies Grilled Swordfish with Lime-Basil-Jala-peño Vinaigrette (see above) and others in the chapter titled Fish Taco Party.

Ingredients

• 24 medium shrimp, shelled and deveined

• 1 tablespoon grated orange zest

• 1/4 cup fresh orange juice

• 2 tablespoons finely chopped red onion

• 1 serrano chile, seeded and chopped

• 1/4 cup fresh cilantro leaves

• 1/2 cup mild vegetable oil, such as canola

• Salt and freshly ground black pepper

• 24 wooden skewers, soaked in cold water for at least 30 minutes

Instructions

Arrange the shrimp in a single layer in a large dish. Combine the orange zest and juice, onion, chile, and cilantro in a blender and blend until smooth. With the motor running, slowly pour in the oil and blend until emulsified. Season to taste with salt and pepper, pour over the shrimp, and marinate for 10 minutes.

Heat your grill to high.

Spear the shrimp by pushing the skewer through the head and the tail, then smoothing the shrimp along the skewer to help it lie flat. Season the shrimp with salt and pepper. Grill the shrimp until pink, opaque, and just cooked through, 1 1/2 seconds to 2 minutes on each side. Transfer to a platter and serve immediately with tortillas and garnishes listed above in the Grilled Swordfish with Lime-Basil-Jala-peño Vinaigrette recipe.