Grilled Shrimp Recipe - Cooking Index
Grilled Shrimp Recipe - Cooking Index
Do not marinate shrimp for an extended period of time, as the acids in the lime juice will "cook" the shrimp and they will become rubbery. Bamboo skewers are soaked in water so that they do not burn and to enable shrimp to slide on easier with fewer slivers.
Type: Fish, Shellfish| 3 tablespoons | 45ml | Olive oil |
| Juice of two limes | ||
| 2 | Garlic cloves - minced | |
| 1/2 teaspoon | 2.5ml | Cayenne pepper |
| 1 tablespoon | 15ml | Minced fresh ginger |
| 12 tablespoons | 180ml | Shrimp - peeled, deveined (large) |
| 4 | Bamboo skewers - soaked in water | |
| For 30 minutes |
Combine olive oil, lime juice, garlic, cayenne pepper and ginger in a medium bowl. Add shrimp, cover and refrigerate for 15 minutes. Preheat the grill.
For each skewer, lay six shrimp side-by-side on flat surface and skewer top and bottom with skewers. Grill for a few minutes per side or until pink, while preparing salsas.
To serve, remove shrimp from skewers and arrange around salsas. Serve with Lemon-Cucumber Salsa (see recipe), if desired.
Serves 2.
Source:
Home & Garden TV -- Home Grown Cooking - Episode 157
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