For a beautiful and extra flavorful presentation, leave the shrimp tails on when plating this dish. When it’s ready, serve over a bed of white rice laced in tangy, citrusy flavors. Guaranteed to have ‘em coming back for seconds.

Serves four to six.


  • 1/4 cup olive oil
  • 1 teaspoon fresh rosemary leaves, minced
  • 3 cloves fresh garlic, minced
  • 1 1/2 pounds Texas wild caught shrimp
  • kosher salt and freshly ground black pepper
  • 2 teaspoons sherry vinegar
  • 12 ounces andouille sausage
  • Orange, Cranberry & Pecan Rice

Orange, Cranberry & Pecan Rice

  • 1 tablespoon olive oil
  • 1/2 cup yellow onions, minced
  • 1/2 cup celery, minced
  • 1 cup Texmati long grain white rice
  • 1 3/4 cup chicken stock, boiling
  • 1/4 teaspoon thyme leaves
  • 1 bay leaf
  • 2 small oranges
  • 1/4 cup pecan halves, toasted
  • 1/4 cup sun dried cranberries
  • 1 pinch cayenne pepper
  • kosher salt and freshly ground black pepper


  • Prepare a charcoal or gas grill and heat to medium high
  • In a small bowl mix together the olive oil, rosemary and garlic; set aside.
  • Peel and devein the shrimp, leaving the tails intact. Marinate the shrimp with the rosemary garlic oil for about 15 minutes.
  • Begin grilling the sausage for about four minutes; turn over and cook for another four minutes until heated through. Set to the edge of the grill to keep warm.
  • Season the shrimp with salt and pepper accordingly and place on the grill in a single layer, cooking for about three minutes. Turn the shrimp over and cook for another three minutes until the shrimp begins to curl a bit and is no longer translucent in the center. Be careful not to overcook the shrimp or they will become tough. Remove the shrimp from the grill and place in a bowl with the sherry vinegar; toss to coat the shrimp.
  • Spoon rice onto a warm platter. Slice the sausage and lay on top of the rice and then top with the shrimp. Serve hot.

Orange, Cranberry & Pecan Rice

  • Add the oil to a medium-size saucepan over medium heat and stir in the onions and celery. Sauté until the vegetables become softened and the onions are translucent. (Do not allow them to brown). Add the rice to the pan and stir for one minute.
  • Pour the boiling chicken stock into the pan and stir with the rice to mix; add the thyme and bay leaf.
  • Bring the mixture back to a boil over high heat, then immediately reduce the heat to a simmer and cover the pan with a lid. Simmer for 15 minutes. Remove the pan from the heat and let it rest, covered, for six minutes.
  • While the rice is cooking, use a zester to get enough zest from one orange to fill a scant teaspoon and set aside. Peel both oranges and use a paring knife to cut segments of the orange flesh by cutting the orange between the membranes to extract small wedges, discarding any seeds that may be lodged in the orange segments.
  • Once the rice is finished cooking, pour into a bowl and stir in the zest, orange segments, pecans and cranberries, mixing well. Adjust seasoning accordingly with cayenne, salt and pepper. Remove bay leaf and serve hot.