Create An Account | Sign In
My Recipes > Summer Citrus Dinner
 
July 19th, 2014 By Beverly
Refreshing Summer Citrus Dinner
Citrus fruits are in season so it is a great time to make them the signature flavor in your dishes. This simple, fresh dinner showcases the flavor of citrus fruits. All these dishes incorporate the same fruit, herbs and spices to create a harmonious meal. This light dinner pairs perfectly with chilled white wine sangria.  


Grilled Citrus shrimp

1lb large shrimp, peeled and deveined

Marinade:
Juice of one large lemon, one orange and ½ of one 
grapefruit. 
¼ cup of olive oil
½ teaspoon of garlic salt
½ teaspoon of ground pepper

Place raw shrimp and marinade ingredients in a Ziploc bag and work the ingredients together ensuring the shrimp is well coated. Set aside and allow shrimp to marinate for a minimum of 20 minutes; turn the bag over once or twice when marinating to coat evenly. 
Skewer the shrimp or use a grilling basket, whichever you prefer. If using bamboo skewers soak them in warm water for 5- 10 minutes before using, this will keep them from burning or lighting on fire on the grill. If you are using a grilling basket coat it with cooking spray to keep the shrimp from sticking. 

Heat your grill to medium high; you should be able to hold your hand over it for 4-5 seconds. Cook shrimp for 2-3 minutes on each side depending on size. Shrimp are done when the surface has changed color.


Pasta with Hearts of Palm and Sweet Peppers

1lb of your favorite pasta, I used Gigli 
1 can hearts of palm, drained and sliced into ¼ inch rounds
5-6 small sweet red, orange or yellow peppers cut into strips

Dressing:
Juice of one large lemon, one orange and ½ of one grapefruit. 
¼ cup of olive oil
½ teaspoon of garlic salt
½ teaspoon of ground pepper
1 tablespoon of Italian seasoning

Whisk together the dressing ingredients and set aside. 
Cook pasta according to package instructions. 
Toss pasta, hearts of palm and peppers together and chill for 30 minutes.


Fresh Zucchini Salad

½ lb zucchini, sliced thin
½ lb yellow crookneck squash, sliced thin Parmesan cheese for garnish

Dressing:
Juice of one large lemon, one orange and ½ of 
one grapefruit. 
¼ cup of olive oil
½ teaspoon of garlic salt
½ teaspoon of ground pepper
1 tablespoon of Italian seasoning

Whisk together the dressing ingredients. 
Toss zucchini and squash together, add dressing and chill for 30 minutes. 
Garnish with fresh shaved parmesan cheese. I like to use a vegetable peeler when shaving the cheese; it gives you nice big pieces.

 

White Wine Sangria

The bottom line is it doesn’t matter what kind of fruit you use! I generally change it up depending on what is fresh at the market or what other ingredients I am cooking with. This is a delicious combination of citrus and exotic fruit.

1-2 bottles of your favorite white wine; I recommend Pinot Grigio 
1 lemon peeled and sliced
1 lime peeled and sliced  
1 grapefruit peeled and sliced
1 mango peeled and sliced
1 kiwi peeled and sliced

Combine all ingredients in a glass pitcher and chill for a minimum of one hour. Enjoy!
No comments have been made.
Add A Comment
Your Name:
Comments:
Security Code: Show Code