Orange-and-Thyme Grilled Shrimp

Yet another dinner party recipe! I didn't get many pictures of this one either - because I skewered the shrimp and they were grilled when our guests were here. It was a fairly simple marinade to put together - I would recommend all fresh ingredients for this so that the flavors really pop.

The original recipe called for some of the orange juice to be mixed with the mayonnaise for dipping sauce. I was a little hesitant about that but tried it anyway and got the results I thought I was going to get - the mayo curdled. So that has been left out! I also get nervous about letting the shrimp sit so long in the orange juice marinade so I only made it about 4 hours before grilling.

We have metal skewers that we always use for the grill, but if you are using wooden/bamboo skewers, make sure to soak them in water 30 minutes before grilling so they don't catch fire!

Orange-and-Thyme Grilled Shrimp
adapted from Everyday Food, July/August 2008 issue
Makes 4 servings

1 pound large shrimp, peeled and deveined
1 1/2 teaspoons grated orange zest, plus 1/4 cup fresh orange juice
2 garlic cloves, minced
2 tablespoons olive oil, plus more for grates
1 tablespoon plus 1 teaspoon chopped fresh thyme
coarse salt and ground pepper
1/3 cup light mayonnaise

In a shallow dish, combine shrimp, 1 teaspoon zest, juice, garlic, oil, 1 tablespoon thyme, 1/2 teaspoon salt, and 1/4 teaspoon pepper; toss to coat. Marinate in the refrigerator for at least 30 minutes and up to 4 hours.

In a small bowl, combine mayonnaise, remaining 1/2 teaspoon zest, and 1 teaspoon thyme; season dipping sauce with salt and pepper.

Heat grill to medium; lightly oil grates. Thread shrimp onto skewers and grill, turning once, until shrimp are opaque throughout, 3 to 4 minutes. Serve shrimp with dipping sauce.