With some oranges in the fridge and fresh thyme out in the herb garden, this seemed like the perfect recipe for a summer evening. The marinade goes perfectly with the shrimp and then are absolutely delectable off your BBQ! I recommend serving them with a fresh salad, or as an appetizer at a party.
Adapted from Every Day Food, July/August 2008
1/4 cup orange juice
1 tsp orange zest
1 tablespoon fresh chopped thyme
1 clove of garlic
2 tbsp oil
1/2 tsp salt
1/4 tsp pepper
Mix all in a bowl and add either...a pound of prawns (peeled and deveined) or boneless, skinless chicken breasts. Marinate for about 30 minutes. If you are using chicken, marinate for a few hours.
Thread the shrimp onto skewers and BBQ about 3-4 minutes, turning once, until they are pink and opaque. We didn't do anything to the chicken except throw it on the BBQ and cook until it was cooked through. If you don't have a BBQ these work equally well under a broiler in the oven.
In a small bowl combine 1/3 light mayonnaise, 1/2 tsp orange zest, 1/4 cup orange juice, and 1 tsp chopped fresh thyme. Salt and pepper to taste. Serve with the shrimp as a dipping sauce.
Serves 2-3, depending on how many prawns you like to eat. You could actually use chicken breasts AND prawns to stretch this out a little more as a meal.
