Chayote [chah-YOH-teh], is native to Mexico and is a member of the squash family. But unlike most squash you’ve eaten the flesh of a chayote is quite crisp, much like a water chestnut. When eaten raw, this squash has a very mild flavor similar to a sweet cucumber. If you have never eaten a Chayote, you should give it a try. It is perfect for grilling as they keep their shape while taking on the flavors of whatever it is cooked with- in this case, shrimp that’s marinated in citrus juice. This dish is light, healthy, delicious and pretty enough to serve to family and friends.
1 lb shrimp, cleaned, peeled and deveined
1/3 cup olive oil
1 tsp salt
1 tsp black pepper
1 clove garlic, minced
1/3 cup fresh tangerine or orange juice, reserving 2 tbsp
3 tbsp fresh lime juice
2 chayote squash, firm and bright green
2 tbsp olive oil
3 tbsp of any optional garnishes – green onions, cilantro, red chili pepper or blackened sesame seeds
In a large bowl mix together the 1/3 cup olive oil, salt, pepper, minced garlic, tangerine and lime juice. Add the cleaned shrimp to the marinade and leave in refrigerator for 30 minutes to an hour, turning once.
When shrimp has just about finished marinating, prepare the chayote by slicing each in half and with a spoon, remove the seeds. Place the chayote cut side down on a cutting board and slice into ¼” thick pieces. Drizzle with olive oil and season lightly with salt.
Heat Grillet to 325° F and lightly grill the squash for a couple of minutes on each side or until desired tenderness. Set aside.
Remove the shrimp from the marinade, draining well. Blot dry with a paper towel. Place on the grill and cook just until they begin to turn pink then flip to the other side. Continue to grill for an additional 1-2 minutes or until cooked. Sprinkle with the reserved tangerine juice.
Place the chayote slices onto plates and top with shrimp. Garnish and serve!
Over To You
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