Thursday, April 14, 2011

Citrus Shrimp & Fruit Salsa

BBQ season is coming soon...This is a can't miss. It's refreshing and a real taste of summer. The fruit salsa is very versatile as well. If you give it a try, send in your photos so that we can post them,


Citrus Shrimp

1 lb. of 16/20 shrimp Peeled and Deveined

1 cup of orange juice ¼ cup of chopped cilantro

Juice of 1 lime Zest of lemon, lime and orange

Juice of 1 lemon ¼ cup of olive oil

Salt and Pepper ¼ cup of white wine

3 shots of Hot Sauce

When the shrimp are peeled and clean, slice them up the back so they will stand on a plate when cooked. Add all the ingredients and the shrimp to a bowl or a bag and refrigerate for ½ hour. You don’t want to go too long on the marinade here because the acid from the citrus will start to cook the shrimp.

You can cook the shrimp on a grill, or a pan. I prefer the flavor from a grill. When the tails are pink and the shrimp are white, they are done.

Fruit Salsa

¾ cup of finely chopped pineapple

¾ cup of finely chopped mango

½ cup of finely chopped strawberries

¼ cup of finely chopped red onion

2 tablespoons of fresh chopped mint

Juice of ½ an orange

Juice of 1 Lime

Pinch of Salt

Combine all the ingredients and cover. Let all the ingredients get to know each other. Take the time to introduce each one and wait about a half an hour for them all to get comfortable with one another and serve.

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Block Island Seafood Company (BISCO) helps fellow seafood enthusiasts enjoy the gifts of summer in their own homes all year long. BISCO will leave your family and friends with a memorable experience beyond the traditional catered gathering by providing a dynamic chef and extraordinary cuisine. Block Island, RI (41°09'N 71°33'W) is a small island that sits in the Atlantic Ocean between Rhode Island and Montauk Point, NY. For many years it has been a vacation spot for me and my family, and now I’d like to bring Block Island to your dinner table.