CHEF JEFF — ONE BYTE AT A TIME: Marinated Shrimp

This recipe comes from a lovely new cookbook called “Whatever Happened to Sunday Dinner” by Lisa Caponigri (Sterling Epicure, $24.95).

Marinated Shrimp

½ cup fresh lemon juice

¼ cup fresh orange juice

3 garlic cloves, roughly chopped

¼ teaspoon sea salt

2 pounds shrimp, preferably jumbo, shells left on

In a large bowl combine the citrus juices, garlic and salt. Whisk to combine. Add the shrimp, toss to coat and let marinate 5 minutes.

Heat a large skillet over medium heat. Using a slotted spoon, remove the shrimp from the marinade and add to the hot skillet. Cook, stirring, until they turn bright pink. Transfer to a serving bowl.

Yield: Serves 8.

Approximate nutritional analysis per serving: 84 calories, 13 percent of calories from fat, 1.2 grams fat (no saturated), 143 milligrams cholesterol, 15.5 grams protein, 2 grams carbohydrates, no fiber, 666 milligrams sodium.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.

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