Grilled Orange Shrimp
At the CIA, I made a reduction of shrimp shells and aromatics. I didn’t take it down enough to be syrupy (I couldn’t watch it and I was afraid it would burn.). I’ve been wanting to make it again. Our friend Gail is visiting and for lunch, I rubbed some shrimp with lemon and orange zest, paprika, and salt, skewered and grilled them. I took the stock down to syrupy. It got brown and sweet, with a shrimp overtone. I squeezed half an orange into the syrup, reduced it again, not as far. I served the shrimp on arugula with some tomato slices and good bread. and poured the orange reduction over it. Wonderful.