Makes 6 servings
Total time: 25 minutes
What do you need:
- ½ cup fresh orange juice
- 1 large garlic clove, minced
- 2 canned chipotle chiles in adobo, stems discarded, seeded and thinly sliced, plus 1 teaspoon of the adobo sauce from the can
- 2 tablespoons fresh lime juice
- 1 ½ pounds shelled and deveined large shrimp
- Salt and freshly ground pepper
- 1 large sweet onion, cut crosswise into 3 thick slabs
- 1 tablespoon extra-virgin olive oil
- 3 large naval oranges – peeled, halved lengthwise and thinly sliced crosswise
- 2 tablespoons chopped cilantro
In a medium bowl, combine the orange juice with the garlic, adobo sauce and 1 tablespoon of the lime juice. Add the shrimp, season with salt and pepper; let sit at room temperature for 10 minutes.
Preheat a grill pan. Threat the onion slices on skewers to hold them together. Brush the onions with some of the olive oil and season with salt and pepper. Grill the slices over high heat, turning once, until softened and charred, about 3 minutes per side. Let cool slightly, the coarsely chop the onions and transfer them to a medium bowl. Add the sliced oranges, chipotles, cilantro and the remaining 1 tablespoon lime juice. Season with salt and pepper.
Drain and thread the shrimp onto 6 metal skewers. Brush lightly with the remaining olive oil and grill over moderately high heat, turning occasionally, until charred in spots, about 5 minutes. Serve the shrimp with the onion and orange salad.
Per serving: calories: 188, fat: 4g, saturated fat: .7g, carbohydrates: 13g, fiber: 2g.
Pair this with a delicious pumpkin soup recipe!!
For more kick in your salads, try this healthy and tastyMexican Chicken Salad recipe!
Judy Caplan is a registered dietitian with a private practice in preventative health in Reston, VA. Her children’s book, Gobey Gets Full -Good Nutrition in a Nutshell, is now available. Visit www.gobefull.com for more informationabout Judy and her company.