This Discover Cooking with California Olive Oil Recipe Contest submission comes from Augustina Zaccardi.
Serves 4
Ingredients
1 Egg Yolk
1 Teaspoon of Dijon Mustard
1 Tablespoon of White Vinegar
Pinch of Salt
2 Tablespoons of Honey
3/4 Cup of We Olive Blood Orange Olive Oil
24 Medium Shrimp
1/2 of a Medium Zucchini
1/2 of a Small Red Onion
8 6 inch Skewers
Juice of 1 Medium Size Orange
Juice of 1 Lime
1 Clove of Garlic finely minced
2 Tablespoons of Honey
2 Tablespoons of We Olive Organic Mission Extra Virgin Olive Oil
1/4 Teaspoon of Salt
1/4 Teaspoon of Pepper
1 Tablespoon of We Olive Blood Orange Olive Oil
3/4 Cup of Couscous
1/2 Cup of Water
1/4 Cup of Golden Raisins
1/4 Cup of Toasted Slivered Almonds
1 Tablespoon of Finely Chopped Fresh Cilantro
Blood Orange Aioli:
Place the egg yolk, Dijon mustard, white vinegar, pinch of salt and honey in a food processor and blend till combined. While the food processor is running drizzle in the We Olive Blood Orange Olive Oil very slowly until the mixture is creamy and the consistency of mayonnaise. Refrigerate until ready to use.
Shrimp Kebabs:
Clean and devein the shrimp. Cut the zucchini into 1/2 inch round slices and then cut the rounds in 1/2. Cut the red onion into 4 wedges and separate the pieces. Thread each skewer with 3 shrimp, 1 piece of zucchini and a few slices of the red onion. Place the kebabs in a shallow container.
Citrus Marinade:
In a small bowl whisk together the orange juice, lime juice, garlic, honey, We Olive Organic Mission Extra Virgin Olive oil, salt and pepper. Measure 1/2 cup and set aside. Pour the remainder of the marinade over the shrimp kebabs. Place the kebabs in the fridge for 1 hour. After an hour remove the kebabs from the fridge and grill them over medium high heat for 3 minutes on each side. Discard the marinade left in the container.
Couscous:
In a 2 quart pot placed the 1/2 cup of marinade, 1/2 cup of water, 1 Tablespoon of We Olive Blood Orange Olive Oil and the raisins. Bring to a boil. When mixture boils add the couscous and stir to combine. Cover the pot and remove from heat and let sit 10 minutes. After 10 minutes stir in the almonds and cilantro.
Plating:
Place 1/4 of the couscous mixture in the middle of each plate, place 2 kebabs on top of the couscous and drizzle with the Blood Orange Aioli.
Enjoy!
Notes: For a pretty presentation I like to place a round cookie cutter on the plate and fill with the couscous and then remove the ring. I also use some of the aioli to decorate the plate. Feel free to use your favorite vegetables. Red pepper would be great addition to the kebabs.
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