Citrus-Coriander Rub

Skewered shrimp makes a perfect resting place for this rub.

  • Yield: Makes 1/3 cup

Source: Everyday Food, July/August 2011

Ingredients

  • 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

Directions

  1. 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.

  2. 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.

Cook's Notes

To apply, sprinkle it all over the food you've chosen, then gently rub it in with your fingertips.

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