Jumbo Shrimp With Orange and Rosemary Glaze

Naples-based chef Chris DeLuca (below) who has cooked at some of Southwest Florida’s best restaurants, including The Grill at The Ritz-Carlton, Naples, shares a recipe from his highly entertaining and helpful dating advice/cookbook, The Bachelor’s Guide to First Date Cooking.

Of course, the book is a great resource for anyone who wants to learn to cook, not just single guys. As he says in the book, “If you can boil water and cut with a knife, you can create delicious and memorable meals that will set you apart from the crowd.”

Grilling is especially appropriate in this part of the world, so following is a recipe for shrimp on the grill. If you want De Luca’s excellent tips for grilling, you can order the book at amazon.com and other major and local booksellers.

(photo by Deborah Cull)


Jumbo Shrimp With Orange And Rosemary Glaze


·      16 ea. large shrimp, peeled and deveined

·      1 cup olive pomace oil

·      1/3 cup orange juice, or juice of 3 oranges

·      1 Tbsp. chopped fresh rosemary

·      Salt and pepper to taste


 Orange Rosemary Glaze

·      2 cups orange juice

·      2 Tbsp. orange zest

·      1 Tbsp. rice vinegar

·      ½ cup honey

·      ¼ cup chopped fresh rosemary

·      1 bay leaf

·      Salt and pepper to taste


Instructions – Shrimp

1.     Combine olive oil, orange juice, and rosemary to create marinade.

2.     Marinate shrimp for 15 minutes to a half hour.


Instructions – Orange Rosemary Glaze

1.     Zest the oranges by grating oranges on the fine side of box grater to remove only the zest. Be careful not to grate down into the pith – this is the bitter portion of the peel.

2.     Combine all ingredients and mix well.


Cooking Instructions

1.     Heat glaze in a saucepan on a portion of the carry-over side of the grill.

2.     Remove shrimp from marinade and gently pat off the excess marinade with a paper towel.

3.     Grill shrimp on hot side for 1 minute per side.

4.     Transfer shrimp to carry over side for an additional 2 minutes.

5.     Brush generously with glaze prior to serving.

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