2 pounds Medium – Large shrimp, peeled and de-veined, tail-on 1 cup Olive oil 2 tablespoon Orange zest 2 tablespoon Lemon zest 2 tablespoon Lime zest 1/2 cup Orange Juice 1/2 cup Lemon juice 1/2 cup Lime juice 3 tablespoons Garlic, minced 1/2 teaspoon Ginger, grated 1/4 cup Parsley, finely chopped 1/4 cup Cilantro, finely chopped 1 teaspoon Salt 1/2 teaspoon Pepper

Make marinade. In a large bowl combine the olive oil, zest and juice from oranges, lemons, and limes, minced garlic, ginger, parsley, cilantro, salt, and pepper. Whisk together. Set 1/2 cup of the marinade to the side.

Toss together.  Place the shrimp into a large freezer bag, or an airtight container and pour the remaining marinade over them. Toss the shrimp to coat and seal them into the container or bag and place them in the refrigerator to marinate for 30 minutes – 1 hour.

Dispose marinade.  Once the shrimp is done marinating take it out of the container, removing any excess marinade as you place the shrimp on skewers. Dispose the remaining marinade after all of the shrimp skewered (keep the small portion you set aside before marinating the shrimp).

Grill shrimp.  Grill for 2-3 minutes per side or until shrimp is pink and cooked through. Before serving drizzle the unused marinade (no raw shrimp should have touched this marinade) over the cooked shrimp.