Citrus Season

Pack a punch this year with vitamin C from Louisiana farm-grown citrus.  Flavorful and packed with vitamins and antioxidants, these powerhouses
add much-needed nutrients to your diet.

STYLING BY TAYLOR BENNETT AND PHOTOGRAPHY BY KELLY MOORE CLARK

Pan-Seared Citrus Shrimp
(modified from foodiecrush.com)

1 tbsp. olive oil

1 c. fresh orange juice

1/2 c. fresh lemon juice

4 garlic cloves

1 tbsp. fresh parsley

   red pepper flakes

3 lbs. medium shrimp,    

   peeled and deveined

1 medium orange

1 medium lemon

Instructions:

Whisk together olive oil, orange juice, lemon juice, garlic, onion, and 1 tsp. parsley. Pour the mixture into a skillet over medium heat and bring to a simmer for around 5 minutes.

Add the shrimp, season with salt and pepper and cover. Cook for another 5 minutes or until the shrimp is pink. Top with remaining parsley. Serve with the remaining fruit slices on the side.

*You may choose to cook the lemon and orange slices with the sauce.

Rosemary Kumquat Fizz

3 kumquats, sliced

1 tbsp. fresh rosemary

1 tsp. cane sugar

2 ounces gin

club soda, as needed

rosemary sprig

Combine kumquats, rosemary and sugar to shaker and muddle until sugar dissolves. Add 2 ounces of gin and ice and shake. Pour into a cocktail glass filled with ice and add club soda to top. Garnish with rosemary sprig.

(modified from cookingwithcocktailrings.com)