So let’s say you find some sustainably raised and harvested shrimp – why not make a little citrus shrimp? This recipe is adapted from a cookbook we bought during our annual visit to beautiful Edisto Island SC, ‘Pon Top Edisto, by the congregation of Trinity Episcopal Church.
2 lbs raw shrimp
1/4 cup butter
2 oranges, peeled and separated into slices
2 lemons, sliced
- Preheat broiler to 500 degrees
- Clean shrimp and spread in a broiler pan. Dot with butter, orange, and lemon slices
- Broil until the shrimp are pink, stirring often.