Grilled Shrimp Skewers Marinated In An Orange Champagne Vinaigrette Recipes

Steps:

• Arrange a rack in the lower third of the oven and preheat to 300˚ F.
• In a large Dutch oven over medium-high, heat 2 tablespoons of the oil. Cook half of the octopus, turning with tongs occasionally, until browned on all sides, for 3 to 5 minutes. Transfer to a plate and repeat with the remaining octopus. To the pot, add the white onion, chile habanero and half of the garlic and cook, stirring, until browned, for 5 to 6 minutes. Add 2 cups water; bring to a boil. Add the octopus, orange zest and parsley. Cover the pot and transfer to the oven. Braise until the octopus is tender and a knife pierces the thickest tentacle with little resistance, for 1 1/2 to 2 hours.
• Uncover the pot and let the octopus cool in the liquid. Remove the octopus from the pot. Using a paper towel, wipe the skin off the tentacles, leaving the suckers intact. Cut the tentacles into 2-inch pieces, then cut the head into quarters. Discard the braising liquid.
• In a large bowl, whisk the lime juice, orange juice, chiles de árbol and the remaining garlic and 1/4 cup oil. Transfer 1/4 cup of the mixture to a small bowl; set aside. Whisk the salt into the remaining mixture in the large bowl. Add the octopus, raw shrimp, red onion, tomatoes and bell peppers and toss to coat. Cover the bowl and let marinate for 15 minutes.
• Thread the octopus and shrimp on metal skewers, alternating with the onion, peppers and tomatoes, and transfer to a baking sheet.
• Prepare a grill for high heat. Use tongs and an old, clean kitchen towel to brush the grates with oil. Grill the brochetas, turning occasionally, until lightly charred on all sides, for 4 to 6 minutes. Transfer the brochetas to a platter and brush with the reserved lime mixture.

Steps:

• Heat oil in a small saucepan over medium-high. Add onion, garlic, and thyme; season with salt. Cook until onion is translucent, about 3 minutes. Add orange concentrate and brown sugar. Bring to a boil, then cook until syrupy and reduced to a scant 1 cup, 8 to 10 minutes. Add vinegar and jalapeños; cook 1 minute. Let cool 10 minutes. Set aside 1/4 cup glaze for serving.
• If using wooden skewers, first soak in water 30 minutes, then drain (to prevent burning). Lay 6 shrimp side by side; slide a skewer through head ends to secure together. Thread a second skewer through tail ends. Spread shrimp slightly so there are small gaps between them. Repeat with remaining shrimp.
• Preheat grill to high; brush grates with oil. Grill bread, flipping once, just until lightly charred and crisp in places, 1 to 2 minutes total. Transfer to a platter or board; brush with oil.
• Brush shrimp with half of remaining glaze and grill, turning once, until opaque and almost cooked through, about 3 minutes. Brush with more glaze, turning a few times to caramelize, until just cooked through, about 1 minute more. Remove from grill and brush with some of reserved glaze. Serve over grilled bread, with remaining reserved glaze on the side.

Steps:

• Preheat grill to high. Place garlic in the center of a piece of aluminum foil, drizzle with the olive oil and season with salt and pepper to taste. Place on the grill, close the cover and let roast for 30 to 40 minutes, until garlic is soft. Squeeze roasted cloves into a bowl. Heat the side burner. Place the orange juice and 1/2 of the reserved shrimp shells in a medium saucepan, bring to a boil and cook orange juice is reduced to 3/4 cup. Strain the reduced orange juice into a blender and add the roasted garlic and olive oil and blend until smooth. Let cool completely. Place shrimp in a large baking dish, pour the orange/garlic marinade over and toss to coat. Let marinate in the refrigerator for 1 hour. Thread 5 shrimp onto each skewer, season with salt and pepper to taste and grill for 2 to 3 minutes on each side, or until just cooked through. Remove to a platter and sprinkle with chopped parsley and basil.