Skewered shrimp makes a perfect resting place for this rub.
- Yield: Makes 1/3 cup
Source: Everyday Food, July/August 2011
- 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
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.
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.