- 18 head-on Shrimp, U-7
- 1 ½ cups Florida Orange Juice
- ½ cup rice wine vinegar
- ½ cup sweet soy sauce
- 2 tbsp. sugar
- 1 bunch Thai basil, coarsely chopped
- 4 Thai chiles, seeded, minced
- 2 shallots, minced
- 1 stalk lemongrass, minced
- 18 Florida Orange Slices, if desired
- 9 stalks lemongrass, cut in half, if desired
- 18 dill sprigs, if desired
- 6 salt bricks*
*Salt bricks can be purchased online.
Lay shrimp on their back; score the shell between the fins with a paring knife. Combine remaining ingredients and place in a zipper-sealed plastic bag.
Add shrimp to Florida Orange Juice mixture; seal tightly and refrigerate overnight.
Place salt bricks on rack in oven. Preheat oven to 350° F. Remove shrimp from Florida Orange Juice mixture.
Place shrimp on salt brick and cook for 6 to 8 minutes or until done, turning over while cooking.
Salt bricks will become very hot; handle very carefully. Remove head from shrimp. Place Florida Orange Slices on serving plates. Cut lemon grass stalks in half; skewer cooked shrimp with lemon grass. Garnish with dill sprigs, if desired.
- % Daily Value*
Total Fat.8g 1%
Saturated Fat.2g 1%
Total Carbohydrate24.4g 9%
Dietary Fiber.7g 3%
Total Sugars18.3g 37%
Vitamin C21.2mg 24%