Grilled Shrimp Skewers with Orange Dust

So I am mostly settled into my new place; A comfortable townhouse with an excellent location. Of course I am thrilled to have a full kitchen. Looking to break in the new place and an excuse to entertain I arranged a simple lunch party and trip to the polo field for last Sunday. Unfortunately the rain put an end to the polo (don’t blame them, being on a sliding, tripping, falling horse may be one of life’s scariest places to be) but the rain could not end my determination to test out the grill. I prepared a simple lunch of curried rice, grilled shrimp skewers, and fresh melon. The spices of the rice and shrimp complemented each other well and the sweetness of the melon brought the meal into balance. Furthermore the pinks of the shrimp, yellows of the rice, and greens and oranges of the melon brought a simple, but attractive color balance to the table.

Grilled Shrimp Skewers with Orange Dust:

1) Place 6 large or jumbo shell-on shrimp on a skewer. If using wood skewers soak the skewers for at least 30min before using to minimize burning.

2) Coat shrimp with olive oil.

3) Season shrimp with garlic powder, cayenne pepper, black pepper, salt, and several dashes of orange bitters (a liquid used to flavor mixed drinks).

4) Place skewers on grill on medium high heat. Turn over after about 3min.

5) Sprinkle with orange dust* and cook for another 3min, watching so as not to burn.

Orange Dust:

3 navel oranges

¼ cup sugar

½ teaspoon canola, grape seed, or other neutral-flavored oil

1) Preheat oven to 350’. Using a vegetable peeler, peel oranges, yielding 8 to 10 broad strips from each fruit. Using a paring knife, scrape white pith from inside the peels.

2) Place the peels in a small saucepan with 1 cup water and sugar. Set over high heat, and bring to a boil. Reduce heat to medium, and simmer until the liquid becomes syrupy, 10 to 15 minutes. Remove peels and drain.

3) Line a backing sheet with aluminum foil, and spread with oil. Scatter the cooked peels on the foil, spaced so they are not touching.

4) Bake peels until dry, being careful to avoid any browning, about 15 minutes. If they begin to brown, reduce oven temperature. Transfer to a wire rack to cool at room temperature in a dry place.

5) Crumble peels, and then grind in a spice mill or coffee grinder until powdery. Store in an airtight container. Orange dust will retain its peak flavor up to 2 weeks, but can be stored longer.