Citrus Glazed Shrimp Skewers
SERVES 4
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Shrimp Skewers
- 2 oranges, zested and juiced
- 2 lemons, zested and juiced
- 2 limes, zested and juiced
- 1 teaspoon garlic, minced
- 2 tablespoons canola oil
- 2 tablespoons Cholula® Green Pepper Hot Sauce
- 4 large white button mushrooms, cut in half
- 1/2 green pepper, largely diced
- 1/2 red pepper, largely diced
- 1/2 large red onion, largely diced
- 12 pieve U-10 shrimp, peeled and deveined
- 4 wooden skewers, soaked in water for 20 minutes
- 2 cups radiatore pasta, fully cooked
- 1/2 cup corn, roasted and shucked
- 1/2 cup cucumber, peeled, seeded, and small diced
- 1/2 cup red onion, small diced
- 2 lemons, zested and juiced
- 1/2 cup extra virgin olive oil
- 1 teaspoon dijon mustard
Pasta Salad
- 1For the marinade, mix together canola oil, garlic, Cholula Green Pepper, lemon, lime, and orange zest.
- 2Hold the skewer firmly and layer with shrimp, green peppers, mushrooms, and red peppers.
- 3Drizzle 1/2 of the marinade over the shrimp and grill for 5 minute. Flip over and brush additional marinade on the shrimp skewer.
- 4Brush before plating and drizzle Cholula Green Pepper on top.
- 1In a large bowl, combine radiator pasta, corn, cucumber, and red onions.
- 2In a separate bowl, combine the lemon, extra virgin olive oil, and Dijon mustard.
- 3Toss the dressing and salad mixture together.
