For the Marinade:
1/2 cup vegetable oil
Grated zest of 1 orange
Grated zest of 1 lime
1 tablespoon minced fresh basil, or 1/2 tablespoon dried
1 teaspoon minced fresh thyme, or 1/2 teaspoon dried
1 teaspoon minced fresh parsley, or 1/2 teaspoon dried
1 pound uncooked extra-large shrimp (about 18), shells removed, cleaned
For the Vegetable Sauté:
1 tablespoon vegetable oil
3 cups vegetables, (zucchini, hearts of artichokes, fennel, red bell pepper), cut into 1/2-inch-wide sticks about 2 inches long)
1 clove garlic, minced
3 tablespoons balsamic vinegar
TO MAKE THE MARINADE: Combine all of the ingredients in a mixing bowl. Add the shrimp, and marinate at room temperature for 3 hours.
When the marinating time is over make the vegetable sauté. In a sauté pan over medium heat, warm the oil. Add the vegetables and garlic; sauté for 4 minutes, stirring constantly. Season with salt and pepper. Add the balsamic vinegar and continue cooking for 1 minute more.
TO MAKE THE CITRUS VINAIGRETTE: Combine all of the ingredients in a mixing bowl. Whisk to dissolve the honey.
Remove the shrimp from the marinade and grill or broil for 2 minutes on each side.
Divide the sautéed vegetables among 6 salad plates, put 3 shrimp on top of each and pour on the citrus vinaigrette.