It was developed by Melissa Clark for a feature on meals for picky discriminating young eaters that ran in Food and Wine. The magazine reprinted the recipe in its annual cookbook for 2008.

The shrimp soaks in a simple marinade before grilling; it can be dipped in a honey-orange-garlic aioli, or not. My son chose not. My daughter chose not to try it.

This is billed as a summer dish, but good-quality frozen shrimp and a grill pan make it just fine year round.

Grilled Shrimp with Orange Aioli

Serves 6

Shrimp:

2 pounds large shrimp, shelled and deveined

1/4 cup extra-virgin olive oil

1 tablespoon fresh orange juice

2 garlic cloves, very finely chopped

Freshly ground black pepper

Aioli:

1 1/2 cups mayonnaise

3 tablespoons fresh orange juice

2 teaspoons finely grated orange zest

2 teaspoons honey

1 garlic clove, very finely chopped

Kosher salt

Marinate the shrimp: In a medium bowl, toss the shelled shrimp with the olive oil, fresh orange juice, chopped garlic and a generous pinch of black pepper. Cover and refrigerate the shrimp and its marinade for 1 hour or overnight.

Make the aioli: Meanwhile, in a medium bowl, whisk the mayonnaise with the fresh orange juice, grated orange zest, honey and chopped garlic; season the aioli with salt.

Light a grill or preheat a ridged grill pan. Thread the shrimp onto 6 pairs of bamboo skewers and season the shrimp with salt. Grill the skewers over high heat, turning occasionally, until the shrimp are lightly charred and cooked through, 5 to 6 minutes. Transfer the shrimp skewers to plates and serve with the orange aioli.

--From "Food & Wine Annual 2008"

Per serving (including 2 tablespoons aioli): 407 calories, 31 grams protein, 29 grams fat, 4 grams saturated fat, 3 grams carbohydrate, 0 grams fiber, 240 milligrams cholesterol, 374 milligrams sodium. Analysis by registered dietitian Jodie Shield.