Ingredients

• Orange Balsamic Vinaigrette
• 2 medium oranges zested and juiced, approximately ¾ cup
• 2 TBS balsamic vinegar
• 2 TBS honey
• 1 garlic clove, minced
• 1 TBS Dijon mustard
• 1 ¼ cup vegetable oil
• ¼ cup olive oil
• 1 medium fresh lemon, juiced, approximately ¼ cup
• ¼ cup fresh basil, chiffonade or chopped
• Grilled Shrimp
• 1 tsp salt
• 1 tsp pepper
• 1 pound (about 16) medium sized shrimp, thawed, cleaned and shelled

Instructions

1. Orange Balsamic Vinaigrette:
2. In a blender, combine the orange zest and juice, lemon juice, Dijon mustard, balsamic vinegar, honey, garlic, salt and pepper to taste.
3. Blend together until smooth.
4. Combine the vegetable oil and olive oil.
5. Gradually add the oil until well combined.
6. Fold in basil.
7. Pour half of vinaigrette into a glass bowl for shrimp and reserve the remaining half for the salad.
8. Grilled Shrimp:
9. Add shrimp to glass bowl with vinaigrette.
10. Stir until well coated.
11. Marinate 30 minutes covered in refrigerator.
12. Remove shrimp from bowl, season with salt and pepper and grill for 2 to 3 minutes (over medium heat) on each side, or until shrimp are (pink!) golden brown on both sides and cooked through. Golden brown could be over cooked.
13. Discard used marinade.