With oranges in season, I couldn't resist buying a giant bag at my local warehouse store.
They are super-sweet and full of vitamin C, and I secretly hope that every time my kiddos eat one, they gain some extra germ-fighting powers.
To brighten and lighten-up our dinner time fare, I started searching for recipes that use fresh oranges. I hit on one from Bon Appetit for a citrus vinaigrette, which got me thinking. I had two bags of shrimp in the freezer and some nice butter lettuce. Today's dinner was taking shape.
You'll have plenty of leftover dressing, so you can enjoy it all week.
Garlic Orange Shrimp with Citrus Vinaigrette
Inspired by this recipe from Bon Appetit
For the shrimp:
2 16 ounce bags of peeled and deveined shrimp, thawed
2 tablespoons olive oil
2 cloves of garlic, minced
2 teaspoons orange zest
2 to 3 tablespoons fresh squeezed orange juice
Salt and pepper to taste
2 heads of butter lettuce leaves, rinsed and dried
1 orange, peeled and sliced
For the dressing:
1 small shallot, minced
3/4 cup olive oil
1/4 cup white wine vinegar
3 tablespoons fresh squeezed lemon juice
2 tablespoons fresh squeezed orange juice
1/2 teaspoon lemon zest
Kosher salt and fresh ground pepper to taste
1 or 2 seedless oranges, (such as Navel or Cara Cara) peeled and sliced into rounds
Rinse shrimp and dry well with paper towels.
Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add 1 teaspoon garlic and stir until fragrant, about 30 seconds. Add half of the shrimp to pan and cook until pink. Remove shrimp to plate.
Add remaining oil to pan and swirl to coat. Add remaining garlic and stir for 30 seconds. Add remaining shrimp and cook until pink.
Place all shrimp into pan and warm through. Sprinkle with orange zest, orange juice and salt and pepper. Stir gently.
Remove from heat and let cool for about 5 minutes.
Divide lettuce among 4 plates. Top with shrimp. Garnish with orange slices. Top with Citrus Vinaigrette.
To make the dressing:
Combine shallot, oil, vinegar, lemon and orange juices and zest in a medium-sized mason jar. Tighten lid and shake to combine. Add salt and pepper to taste, replace lid and shake again. Dressing keeps in refrigerator for about 1 week.