I remember during our first years of marriage Ken and I would drive to New Orleans, and visit his cousin, Karen.  We would go down to the docks and purchase shrimp at twenty-five cents a pound.  We’d break off the heads, clean the shrimp, cram it into empty milk cartons and freeze it for the eleven hour car ride home to St. Louis.   Now we travel a few miles to Costco and we’re excited to pay $9.99 a pound. 

This is one of my favorite shrimp recipes that also works for chicken and fish.  Serve it with the salad below.  This salad can be made with romaine or spinach and topped with Parmesan, Feta or Gorgonzola and caramelized pecans or walnuts.

GRILLED ASAIN SHRIMP

1/2 CUP ORANGE JUICE (2 ORANGES)

1/4 CUP CILANTRO, CHOPPED

1 TABLESPOON ASIAN RED CHILI PASTE

1/4 CUP EXTRA VIRGIN OLIVE OIL

3 CLOVES GARLIC, MINCED

3 GREEN ONIONS, CHOPPED

1 CHIPOTLE CHILI CANNED IN ADOBO SAUCE (RALPHS GROCERY-ASIAN SECTION) (SEEDED AND CHOPPED)

1/2 TEASPOON SALT

2 POUNDS SHRIMP, FRESH OR FRESH FROZEN, TAIL ON REMOVE VEIN

1.  WHISK O.J., CILANTRO, CHILI PASTE, OLIVE OIL, GARLIC, GREEN ONIONS, CHIPOTLE PEPPER AND SALT.

2.  POUR MIXTURE OVER SHRIMP AND CHILL FOR 2 TO 3 HOURS.

3.  REMOVE FROM MARINADE AND GRILL OVER MEDIUM HEAT FOR 4 TO 5 MINUTES UNTIL SHRIMP TURN PINK.

4.  SERVE WITH RICE AND A SALAD.

EUROPEAN SALAD WITH BALSAMIC DRESSING

1 BAG EUROPEAN SALAD

1 ROMA TOMATO, SEEDED AND CHOPPED

2 1/4-INCH SLICES RED ONION, SEPARATED INTO RINGS

3 TABLESPOONS BALSAMIC VINEGAR

2 TABLESPOONS FRESH LEMON JUICE

1 TABLESPOON WHOLE GRAIN DIJON MUSTARD

3 CLOVES GARLIC, MINCED

1/2 CUP EXTRA VIRGIN OLIVE OIL

1.  WHISK VINEGAR, LEMON JUICE, MUSTARD AND GARLIC.  GRADUALLY WHISK IN OLIVE OIL.

2.  SEASON TO TASTE WITH SALT AND PEPPER.