1 pound large raw shrimp peeled and deveined
1/2 cup orange juice
1 tablespoon lime juice
2 teaspoons olive oil
2 teaspoons Dijon mustard or Spicy brown mustard
1/2 teaspoon finely grated lime zest from 1 lime,
1/2 teaspoon thyme
1/2 teaspoon salt
1/4 teaspoon ground black pepper
Metal or wooden skewers (if grilling)
In a small bowl, whisk together orange juice, lime juice, oil, mustard, lime zest, thyme, salt, and black pepper.
If Grilling: Coat an outdoor grill or stove-top grill pan with cooking spray and preheat to medium-high. Skewer shrimp on metal or wooden skewers or place in a grilling basket. Remove 3 tablespoons of citrus sauce and brush all over shrimp (reserve remaining mixture to use as a vinaigrette for the greens). Grill shrimp 3 minutes on 1 side. Flip and cook 1 to 3 more minutes, until shrimp are bright pink and cooked through.
If Sauteing: Place shrimp in saute pan. Pour half of the citrus sauce over the shrimp and cook over medium heat until shrimp are bright pink and cooked through.
Pour remaining sauce over the shrimp after cooking. The shrimp can be served over pasta, salad greens, with rice or a number of other ways. Have fun experimenting and let me know what you come up with!