- Rating:
- Servings:
- 4
- Difficulty:
- Total Time:
- Recipe By:
- Heidi Allison
Ingredients
- 1 cup Orange Juice
- 2 tablespoons Lemon Juice
- 1/8 teaspoon Lime Juice
- 1 Organic Oranges zested
- 1 teaspoon Canela (Cinnamon Sticks)
- 1 teaspoons Cayenne Pepper
- 1 teaspoon Kosher Salt
- 1 tablespoon Dark Sesame Oil
- 16 jumbo Shrimp peeled and deveined with tails intact
- 4 each Heirloom Tomatoes (use Yellow Heirloom Tomatoes and Green Zebra Heirloom Tomatoes)
- 2 tablespoons Cilantro minced
Directions
In a medium saucepan over high heat, combine all ingredients except the shrimp, tomatoes, and cilantro. Bring to a boil and simmer for 5 minutes. Place the shrimp in a glass bowl and pour the boiling marinade over the shrimp. Cover, and allow the shrimp to cool to room temperature. Refrigerate overnight.
The next day, place the tomatoes on a platter and arrange the shrimp on top. Spoon the marinade over them and sprinkle with the minced cilantro.
From the Author Heidi Allison:
Combining orange with cinnamon creates an almost magical flavor pairing. But it’s crucial that you add the cayenne -- the shrimp needs the kick of the cayenne to make the cinnamon work in a savory context here. And the best news is: this innovative, low-fat salad keeps you in your skinny jeans! A nice change from shrimp with cocktail sauce.
Note: Allow 1 day advance preparation.
