Ellen Burr’s winning recipe for the 1997 Gilroy Garlic Festival perfectly balances bright fresh citrus with aromatic garlic and a touch of heat.
Ingredients
1 ½ lbs jumbo shrimp
⅓ cup lime juice
⅓ cup lemon juice
⅓ cup blood orange juice
4 oz unsalted butter
12 large cloves garlic
salt
¼ cup fresh cilantro
¼ tsp Pico de Gallo or cayenne
1 large loaf Fresh bread
citrus slices
cilantro leaves
Method
1
Arrange shrimp in a large, shallow, non-reactive baking dish.
2
Mix remaining ingredients except bread and garnishes; pour over shrimp.
3
Broil, turning shrimp once or twice, until shrimp is opaque and just firm to the touch, about 8 minutes.
4
Immediately serve shrimp and sauce over bread. Garnish with citrus slices and sprigs of cilantro. Serve remaining bread on the side.
Variation
Substitute 1 ½ pounds scallops or calamari rings; adjust cooking time as needed.
Timers
Preparation Cooking Start To FinishIngredients
1 ½ lbs jumbo shrimp
⅓ cup lime juice
⅓ cup lemon juice
⅓ cup blood orange juice
4 oz unsalted butter
12 large cloves garlic
salt
¼ cup fresh cilantro
¼ tsp Pico de Gallo or cayenne
1 large loaf Fresh bread
citrus slices
cilantro leaves
