ORANGE GRILLED SHRIMP WITH COCOA NIB GREMOLATA

Orange Grilled Shrimp with Cocoa Nib Gremolata image

Provided by Giada De Laurentiis

Time 2h30m

Yield 6 servings (12 skewers)

Number Of Ingredients 11

1 teaspoon grated orange zest plus 1/4 cup juice (1 orange)
1 teaspoon Calabrian chili paste
1/4 teaspoon kosher salt
1 tablespoon extra-virgin olive oil
1 pound large shrimp, peeled and deveined
1/2 cup fresh Italian parsley leaves, chopped
1/4 cup roasted pistachios, chopped
2 tablespoons extra-virgin olive oil
1 tablespoon cocoa nibs
1 teaspoon orange zest (1/2 orange)
1/4 heaping teaspoon kosher salt

Steps:

For the shrimp: Combine the orange zest and juice, chili paste, salt and olive oil in a medium bowl; mix well. Add the shrimp and toss to coat. Marinate in the refrigerator for about 2 hours.
For the gremolata: Meanwhile, mix together the cocoa nibs, pistachios, parsley, orange zest, olive oil and salt in a small bowl.
To grill the shrimp: Preheat a grill or grill pan to medium-high heat.
Thread the shrimp onto 12-inch bamboo skewers, 2 per skewer. Grill the shrimp until opaque all the way through, about 3 minutes per side. Remove the shrimp skewers to a platter, drizzle with the gremolata and serve.