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Grilled Shrimp in Saffron and Seville Orange

In case Seville oranges are not available, substitute a mixture of equal parts fresh squeezed orange juice and lemon juice, 1/4 cup.



  • 16 jumbo shrimp
  • 1/2 tsp. saffron, finely ground
  • 2 tsp. olive oil
  • 2 Seville oranges, juiced, about 1/4 cup
  • 8 oz. (2 sticks) butter, cut into 16 pieces
  • salt and (freshly ground) pepper to taste


Make sure shrimp are cleaned, deveined and completely free of outer shell.

Dilute saffron in 1/4 cup warm water.

Saute shrimp in olive oil for 3 minutes on each side over medium heat. Remove shrimp from pan; set aside.

Add fruit juice to the pan. Stir to dissolve any residue on the bottom of the pan. Slowly whisk in butter, reduce heat to low, and continue to whisk until tiny bubbles begin to surface. Add saffron, stir.

Add shrimp, and return to low heat, cooking until desired doneness. Add salt and pepper as desired.

To serve as an appetizer, place 4 shrimp on each small plate, drizzle with sauce, and garnish with edible rose petals.



By Jodi from Aurora, CO

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