Orange-Saffron Shrimp Kebobs

Plan Z Phase: This is a Z2 (ZReduction) recipe. This recipe was contributed by Plan Z dieter Karen. “The shrimp was delectable last night and I wanted to share the recipe, so here it goes!” – Karen

Servings: Serves 2

Ingredients:

For the marinade:

• 1lb shrimp peeled and deveined
• zest of 1 orange
• 1/4 cup fresh squeezed orange juice (about 1/2 of an orange)
• pinch of saffron threads. Heat juice and saffron in micro about 30 sec and let steep 5 minutes.
• 2 Tbl chopped fresh parsley
• 1 clove garlic minced
• 1 tsp ground cumin
• 1 tsp paprika
• 1 tsp dried thyme
• 1/4 tsp salt

For the kebobs:

• 1-1/2 oranges cut into 9 wedges (use the 1/2 you zested)
• 1/2 cup of sweet onion (about 1″ squares). Fennel might be a good substitute or red pepper when we can have it.
• marinated shrimp (see notes above)
• 2 blT chopped parsley for garish

Instructions:

For the marinade:

Combine ingredients above in bowl and marinate shrimp for 30 minutes in your fridge.

For the kebobs:

Heat up your grill to get it good and hot.

Assemble your orange-saffron shrimp kebobs on skewers with the ingredients listed above in the “For the kebobs” section after the shrimp have marinated for at least 30 minutes.

Grill the kebobs on a hot grill, turning once at about 8 minutes.

Garnish the kebobs with the chopped parsley.

I served this over a bed of wilted spinach.

Enjoy!

Cheers,