Enjoy this delicious recipe over white rice and a glass of Cubanisimo Vineyards Pinot Gris!

Print Recipe Here

Course Cuisine Keyword

Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes

10 cloves garlic
1 tsp. freshly ground black pepper
1 1/2 tsp. dried oregano
1/2 tsp. hot red pepper flakes
1 c. sour orange juice
1/2 c. freshly squeezed lime juice
1/2 c. freshly squeezed lemon juice
1/2 tsp. ground cumin optional
1/2 c. extra-virgin olive oil
11/2 to 2 lb. large to jumbo raw shrimp peeled and deveined Kosher or other coarse salt to taste
**serve over jasmine rice


  1. Mash garlic, pepper and oregano using a mortar and pestle until they form a chunky paste. Alternately, you can combine these ingredients by pulsing in a food processor.
  2. Whisk garlic mixture with next 6 ingredients (through olive oil).
  3. Set aside half the sauce. Add shrimp to the other half of the sauce and marinade in the refrigerator for 15 minutes.
  4. Drain shrimp, reserving marinade.
  5. Heat 2 Tbs olive oil in a large skillet over medium high heat.
  6. Add the shrimp and sprinkle with salt. Toss for 30 seconds
  7. Lower the heat to medium and cook shrimp, turning at least once until they are pink and cooked through.
  8. Remove the shrimp to a warm platter.
  9. Increase the heat to high add the reserved marinade and the other half of the sauce reserved earlier.
  10. Boil sauce until reduces by half and thickens.
  11. Pour it over the shrimp and serve.