Serve with a crispy green salad and Cranwater served in wine glasses!
2 medium oranges, sliced thinly
1 medium lemon, sliced thinly
1 pound large raw shrimp, peeled and deveined (use fresh if possible)
1 large Vidalia (or other sweet) onion, sliced
1/2 teaspoon cumin
1/2 teaspoon coriander
1/8 teaspoon cayenne, or to taste
Cut orange and lemon slices in half. Line a grilling basket with foil. Arrange shrimp, oranges, lemons and onions in basket. Sprinkle with seasonings. Set basket on grill; cover. Grill on high heat, cooking only until shrimp turn pink, about 7 minutes. Be careful not to overcook. Arrange on a serving platter.
Submitted By: Phil (capri142) (1-7-06)
Phil’s Notes: We live near the ocean so seafood is often on our plate for lunch or dinner! Here’s a recipe of my own that fits in well with the Fat Flush Plan.