Latin-ize your grill
Draw on traditional cuisines to punch up the flavor for summer menus
Caribbean-style garlic-soaked shrimp: In Cuba, the native sour orange is used; here we add lime juice to simulate its flavor. (Bill Hogan/Chicago Tribune)
½ cup fresh orange juice
¼ cup fresh lime juice
2 large cloves garlic, chopped
¼ cup extra-virgin olive oil
½ teaspoon each: kosher salt, freshly ground pepper
1 1/2 pounds shrimp, peeled, deveined
½ cup sliced green onions
1. Combine the juices, garlic, oil, salt and pepper in a large bowl. Reserve 1/2 cup in a separate container for serving; toss the shrimp in remaining marinade; marinate, refrigerated, 30 minutes-2 hours.
2. Heat grill to medium high. Thread the shrimp on skewers. Grill, turning once, until pink and firm, about 2 minutes per side. Place on a platter; drizzle with reserved sauce. Serve topped with green onions.