KISS Tip: If creating foil packs: Take 6, 12inch long foil pieces and drizzle with oil. Drain the marinade and put all ingredients (minus guacamole + tortillas) in foil then fold the packets crosswise (horizontal) and roll/seal the edges to make sure all food is tight inside. Place on a high heat grill for 10-15 minutes and enjoy!
Used with permission by The Florida Department of Citrus
Time: 30 minutes
1 cup Florida Orange Juice
1/4 cup fresh lime juice
1 medium onion, peeled and cut into 1/4-inch strips
2 medium red bell peppers, seeded and cut into 1/4-inch strips
2 medium yellow peppers, seeded and cut into 1/4-inch strips
3 oranges, peeled and segmented
1 cup fresh cilantro leaves
2 teaspoons cumin powder
2 teaspoons ancho chili powder
Salt and pepper to taste
24 10-to-15 count shrimp (about 1 1/2 pounds), peeled and de-veined
2 tablespoons grapeseed or canola oil
12 6- or 8-inch whole wheat tortillas
Non-stick cooking spray
Large cloth napkin or dish towel to keep tortillas warm
1.) Combine all ingredients, except shrimp and oil, in medium mixing bowl. Season with salt and pepper. Toss shrimp into marinade and refrigerate two hours.
2.) Remove shrimp from marinade and let drain for 5 minutes. Drain vegetables from marinade through a large colander over a saucepot.
3.) Bring reserved marinade liquid to a boil, then reduce heat and simmer 5 minutes; set aside. Heat large cast iron skillet over medium-high heat. Add half the oil to pan.
4.) Add shrimp and sauté until lightly browned and cooked through. Remove shrimp
from pan and keep warm. Add the other half of the oil to pan, followed by drained vegetables. Cook until onions are translucent, about 5 minutes. Turn heat up to high and spread vegetables evenly throughout the pan. Vegetables will start to brown on the bottom of the pan.
5.) Arrange shrimp over the vegetables and add reserved marinade.
6.) Serve immediately with a side of your favorite guacamole and a plate of warmed whole wheat tortillas.