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Orange Grilled Shrimp with Cocoa Nib Gremolata

Orange Grilled Shrimp with Cocoa Nib Gremolata
PREP TIME
2h 30 min
YIELDS
6 servings

Grilled shrimp drizzled with a cocoa-pistachio gremolata.

Yields 12 skewers.

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Ingredients

Shrimp

1
tsp grated orange zest, plus ¼ cup juice (1 orange)
1
tsp Calabrian chili paste
¼
tsp kosher salt
1
Tbsp extra-virgin olive oil
1
lb(s) large shrimp, peeled and deveined

Gremolata

½
cup fresh Italian parsley leaves, chopped
¼
cup roasted pistachios, chopped
2
Tbsp extra-virgin olive oil
1
Tbsp cocoa nibs
1
tsp orange zest (½ orange)
¼
heaping tsp kosher salt
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Directions

Notes

Special equipment: twelve 8-inch bamboo skewers, soaked if using a grill.

Step 1

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.

Step 2

Meanwhile, mix together the cocoa nibs, pistachios, parsley, orange zest, olive oil and salt in a small bowl.

Step 3

To grill the shrimp: Preheat a grill or grill pan to medium-high heat.

Step 4

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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