Spicy Citrus Baked Jumbo Shrimp

These shrimp are so yummy-16 ounces jumbo shrimp (deveined, no tails or shells) can use frozen-thaw first then pat dry with paper towels. Add shrimp in a large bowl, add one lemon (juice), one lime (juice), one orange (juice), one tablespoon chili powder, stir gently, add garlic salt, cracked black pepper, to taste, transfer to a rimmed non stick baking sheet pan and pop into a hot 425 F oven for 6-8 minutes.

We love these served over brown rice!

Enjoy!

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Orange~Ginger Pork Lettuce Cups

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I had some Pork Tenderloin Roast leftover and made these for lunch. In a food processor add three thick slices of Roasted Pork Loin pulse several times, add one teaspoon fresh ginger root, 1/4 cup Pure Orange Juice, one tablespoon orange marmalade, black pepper (to taste), run processor on low 2-3 minutes to combine. Julienne one carrot add into processor and using a spatula fold into mixture. Transfer to a saute pan on low heat add marmalade, pork, stir well, and cook until warmed.

I use lettuce hearts as the cups, scoop pork (be generous!) inside, I love to add pine nuts that’s optional, I love a little crunch!

Enjoy!

All Things Citrus.

Orange BBQ Chicken Sandwich with Baked Fries

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2 Baked Chicken Breasts shredded, 1/4 cup Pure Orange Juice, 1/2 cup BBQ sauce, 4 sesame seed Rolls, 2 Russet Potatoes, peeled cut, drizzle of canola oil, salt.

Shred chicken and put into a large pot, add OJ and BBQ sauce and stir gently, cook until heated through. You can opt to lightly toast the sesame buns, if desired.

Peel and cut potatoes, place on a baking sheet pan, drizzle with oil and salt, place into hot 425 F oven and bake for 20 minutes or until golden in color.

Yum!

All Things Citrus.