food

Spring has officially arrived, which has us daydreaming of backyard gatherings featuring plenty of food prepared on the grill. Take, for example, Curtis Stone’s recipe for spicy citrus shrimp. You really can’t beat shrimp that’s been given a citrus or spicy treatment, and with this dish, you get the best of both worlds. The shrimp can be refrigerated in the marinade overnight, which gives this recipe make-ahead appeal. And isn’t that the secret to summer entertaining? Delicious, no-fuss food fit to please any crowd.

Serves 8

240 mL (1 cup) olive oil
1 head garlic, separated, peeled and roughly chopped
240 mL (1 cup) orange juice
1 red pepper, cut into 2.5-cm (1-in.) pieces
30 mL (2 tbsp) fresh-squeezed lemon juice
60 mL (1/4 cup) balsamic vinegar
30 mL (2 tbsp) lemon zest, grated
60 mL (1/4 cup) fresh basil
10 mL (2 tsp) hot sauce
1 kg (2 lb.) jumbo shrimp, deveined, with shell on

Place all ingredients (except the shrimp) in the glass jar of a blender. Cover jar with lid. Turn blender on and chop until marinade is well mixed. Transfer marinade to a large bowl and add shrimp. Toss to coat. Cover and refrigerate overnight or for at least 6 to 8 hours.

Preheat grill to high. Remove shrimp from marinade and grill for 1 1/2 to 2 minutes per side until opaque. Serve immediately.