- 4 teaspoons finely grated lemon zest (from 2 lemons)
- 2 tablespoons finely grated orange zest (from 2 oranges)
- 2 teaspoons ground coriander
- 1 teaspoon ground pepper
To Use, heat a grill or grill pan to medium-high. Clean and lightly oil hot grill. Toss 1 pound large shrimp, peeled and deveined, with 1/3 cup mixture. Thread onto skewers and brush lightly with vegetable oil. Grill until opaque throughout, 3 minutes per side.
In a small airtight container, combine lemon zest, orange zest, coriander, and pepper. Cover and shake well to combine. To store, refrigerate, up to 1 week.
SourceEveryday Food, July/August 2011