Instructions: In a medium bowl, mix 1/3 cup olive oil, 3 tablespoons orange juice, orange rind, lime juice, salt, red pepper, chili powder and cumin. Add shrimp and marinate 10 minutes.

In a large skillet over high heat, melt butter with remaining tablespoon of olive oil. With a slotted spoon, remove shrimp from marinade; reserve marinade. Add shrimp to skillet. Cook about 4 minutes, until no longer pink and just cooked through. Transfer shrimp to a serving plate.

Add reserved marinade to skillet; add remaining orange juice. Bring to a full boil, boil 1 minute. Drizzle flavored oil over shrimp.

This recipe yields 4 servings.

Comments: This marinade does double duty: first as a flavoring agent and then as a sauce. We suggest serving the shrimp over steamed asparagus spears for a light and filling low carb meal.

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