Name: Orange Grilled Shrimp with Cocoa Nib Gremolata
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT2H30M0.000S
Yield: 6 servings (12 skewers)
Ingredients: 1 teaspoon grated orange zest plus 1/4 cup juice (1 orange); 1 teaspoon Calabrian chili paste; 1/4 teaspoon kosher salt; 1 tablespoon extra-virgin olive oil; 1 pound large shrimp, peeled and deveined; 1/2 cup fresh Italian parsley leaves, chopped; 1/4 cup roasted pistachios, chopped; 2 tablespoons extra-virgin olive oil; 1 tablespoon cocoa nibs; 1 teaspoon orange zest (1/2 orange); 1/4 heaping teaspoon kosher salt

Directions

Watch how to make this recipe.

Special equipment:

twelve 8-inch bamboo skewers, soaked if using a grill

For the shrimp: Combine the orange zest and juice, chili paste, salt and olive oil in a medium bowl; mix well. Add the shrimp and toss to coat. Marinate in the refrigerator for about 2 hours.
For the gremolata: Meanwhile, mix together the cocoa nibs, pistachios, parsley, orange zest, olive oil and salt in a small bowl.
To grill the shrimp: Preheat a grill or grill pan to medium-high heat.
Thread the shrimp onto 12-inch bamboo skewers, 2 per skewer. Grill the shrimp until opaque all the way through, about 3 minutes per side. Remove the shrimp skewers to a platter, drizzle with the gremolata and serve.

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Orange Grilled Shrimp with Cocoa Nib Gremolata

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