Cookout Week : Shrimps Skewers with Orange and Dill

When I was little, I always liked to see wooden skewers on the grill. They looked cute and helped me eat morsels of chicken, beef or shrimps. This magic also worked with the boys here: Not that they just loved to unthread the shrimps from the skewers, but also they enjoyed the sweetness of the seasoning.

This recipe is very simple, yet it brings some different touches. Fresh herbs from the garden and orange juice (from the tree I have in the backyard) were an improvised way of seasoning while we were laying the charcoal in the grill.  Add to that some patience to wait for the perfect timing to let them become golden and delicious.

This marinade here can also be used for different types of fish: We tried it already with fresh salmon, and it was great. I suggest, again, to make sure that the shrimp choice can be healthy for you and the environment checking the Seafood Watch from Monterey Aquarium.

Grilled Shrimps in Orange and Dill Marinade

1 pound raw medium shrimps, cleaned, tail on
2 cups fresh orange juice
2 tablespoons extra virgin olive oil, in a mister
Kosher or Coarse sea salt, to taste
Dill or other herb that might bring more "colors"to the orange juice
Ground white pepper, to taste

First of all, don't forget to soak the skewers in water some hours before prep. Wash and pat dry shrimps, and in a bowl cover them with orange juice, salt and dill for at least 30 minutes. Take them out of the marinade, thread on to skewers and reserve the juice with seasonings it to use for basting while grilling.  Coat shrimps with olive oil. Grill skewers on the top of a medium- hot grill and keep turning it up to the point that flesh is orange. Enjoy with freshly ground white pepper with some drops of lemon.