Instructions: In medium bowl, stir together all ingredients except shrimp. Stir in shrimp to coat; cover and refrigerate at least 2 hours or overnight.

Heat grill. Remove shrimp from marinade, keeping them coated with citrus peel and mint; discard remaining marinade. Thread shrimp onto 4 (10- to 12-inch) metal skewers. Place on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 5 to 6 minutes or until shrimp turn pink, turning once. Serve hot or at room temperature.

This recipe yields 4 servings.

Serving Ideas: Rice or orzo or with a vinegared salad of green beans and almonds.

Comments: Citrus fruit and mint provide the flavoring for a very summery marinade that takes just minutes to make. Light and simple, these zesty grilled shrimp are great fare for family barbecues or weekend get-togethers.

Seafood Prepared in Every Way Imaginable" by Bruce Weinstein and Mark Scarbrough"

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