Grilled Citrus Shrimp, Sevilla • Santa Barbara
© Frances Janisch

Grilled Citrus Shrimp


Sevilla, Santa Barbara

Sevilla occupies the space that was once home to Casa de Sevilla, a speakeasy that opened in 1926 and later became Santa Barbara's first licensed bar.

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  1. 1/2 cup fresh lime juice
  2. 1/2 cup fresh orange juice
  3. 1/2 cup pineapple juice
  4. 2 tablespoons sugar
  5. 2 star anise pods, broken
  6. 1 rosemary sprig
  7. 1 cinnamon stick, broken
  8. 1 pound large shrimp, shelled and deveined
  9. 1/2 teaspoon crushed red pepper
  10. Olive oil, for brushing
  11. Salt and freshly ground black pepper
  1. Light a grill. In a shallow bowl, combine the lime, orange and pineapple juices, the sugar, star anise, rosemary and cinnamon. Add the shrimp and toss to coat; cover and refrigerate for 10 minutes.
  2. Remove the shrimp from the marinade. Put the marinade in a small saucepan, add the crushed red pepper and boil over high heat until reduced to 1/3 cup, about 8 minutes. Strain into a bowl.
  3. Brush the shrimp with olive oil and season with salt and pepper. Grill over a hot fire until nicely charred, 1 minute per side. Add the shrimp to the sauce, toss and serve at once.