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Sizzled Citrus Shrimp



For the Marinade and Shrimp:

3 tablespoons lemon juice

2 tablespoons fresh squeezed orange juice
3 tablespoons Pinot Grigio wine
2 teaspoons extra-virgin olive oil
3 squeezes garlic, chopped fine

1 pound medium shrimp (30-40 per pound), peeled and deveined


1 teaspoon extra-virgin olive oil
zest of 1 lemon

Zest of ½ of an orange

1/4 teaspoon crushed red pepper flakes
1/4-teaspoon salt, or to taste
2 tablespoons chopped fresh parsley for garnish




1.     Combine lemon and orange juices, wine, 2 teaspoons oil and garlic in a medium bowl. Add shrimp and toss to coat. Cover and marinate in the refrigerator for 15 minutes, tossing occasionally. Drain well, reserving marinade.


2.     Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add shrimp and cook, turning once, until barely pink, about 30 seconds per side; transfer to a plate.


3.     Add both of the zests, crushed red pepper and the reserved marinade to the pan; simmer for 4 minutes. Return the shrimp and any accumulated juices to the pan; heat through. Season with salt, sprinkle with parsley and serve immediately.


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