At our house, we eat seafood on Christmas Eve, except my daughter, who doesn't like it. She gets to pick something different, and this year, she has selected her current favorite, beef flavor ramen noodles. (to each her own!) My son loves smoked trout from Monahans. I'm thinking this year, we'll go big on shrimp. Here's another recipe featured in the AA News that I am going to try tomorrow:
SPICY CITRUS SHRIMP
1 lemon
1 navel orange
3 tablespoons extra-virgin olive oil
1 clove garlic, minced
1/4 teaspoon freshly ground black pepper
1/8 teaspoon red pepper flakes
30 medium shrimp, peeled and veins removed
Salt
Zest the lemon and half of the orange and place the zest in a medium bowl. Peel both pieces of fruit, then finely chop half of each. Placed the chopped fruit in the bowl with the zest and reserving the remaining halves.
To the bowl, add the oil, garlic, black pepper and pepper flakes. Mix well. Add the shrimp and toss to coat. Cover and marinate at room temperature for 30 minutes, or refrigerated overnight.
Heat a grill or grill pan over medium-high heat. Remove the shrimp from the marinade, allowing bits of citrus to stick. Discard the marinade. Season the shrimp lightly with salt and grill until opaque and cooked through, about 3 minutes per side.
Use the reserved halves of lemon and orange to squeeze a bit of juice over the shrimp just before serving. Makes 10 three-piece servings.
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