After marinating shrimp in fresh orange juice, olive oil and garlic, Melissa Clark skewers and grills them, then serves them alongside an orange aioli for dipping. It's simple, fun finger food.
Adventurous
Asian Shrimp and Cabbage Salad
This bright salad was a bit spicy for the picky eaters, but it was gobbled up by the adventurous ones, who loved the heat, texture and ingredients ("a yummy blend of crunch and flavor," said Meg).
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