RECIPES
Citrus Shrimp and Artichokes
Ingredients
Marinade:
Serves 3 to 4 as an appetizer
½ cup fresh lime juice
¼cup orange marmalade 3 cloves fresh garlic, minced
2 tablespoons fresh orange zest
¼cup chopped cilantro
¼cup garlic infused olive oil
2 tablespoons soy sauce
½teaspoon dried red chili flakes Zest of 1 lime
Shrimp:
1½ pounds large
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.
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