Sautéed Shrimp with Cranberry-Citrus Salsa

Sautéed Shrimp with Cranberry-Citrus Salsa
Photo by Tina Cornett


  • ¼ teaspoon freshly ground pepper
  • Garnish: Italian parsley sprigs
  • 1 tablespoon olive oil
  • Cranberry-Citrus Salsa
  • 4 pounds unpeeled, large fresh shrimp
  • ½ teaspoon salt
  • ¼ cup minced garlic, divided
  • + 1 more ingredients
    • ½ cup orange juice

Peel shrimp, leaving tails intact; devein, if desired.Combine orange juice and 2 tablespoons garlic in a shallow dish or large heavy-duty zip-top plastic bag; add shrimp. Cover or seal, and chill 2 hours, turning occasionally. Drain.Sauté remaining 2 tablespoons garlic in hot oil in a large skill...

View full recipe at My Recipes


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