Ingredients
½cupfresh orange juice
1large garlic clove
2canschipotle chiles in adobo
2tbspfresh lime juice
1½lbslarge shrimp,shelled and deveined
salt and freshly ground pepper
1largesweet onion
1tbspextra-virgin olive oil
3largenavel oranges
2tbspcilantro,chopped
Preparation
In a medium bowl, combine the orange juice with the garlic, adobo sauce, and 1 tablespoon of the lime juice.
Add the shrimp, season with salt and pepper; let sit at room temperature for 10 minutes.
Preheat a grill pan.
Thread the onion slices on skewers to hold them together. Brush the onions with some olive oil and season with salt and pepper.
Grill the slices over high heat for about 3 minutes per side, turning once, until softened and charred.
Let cool slightly, then coarsely chop the onions and transfer them to a medium bowl.
Add the sliced oranges, chipotles, cilantro, and the remaining 1 tablespoon lime juice. Season with salt and pepper.
Drain and thread the shrimp onto 6 metal skewers.
Brush lightly with the remaining olive oil and grill over moderately high heat for about 5 minutes, turning occasionally, until charred in spots.
Serve the shrimp with the onion and orange salad.
