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Spicy Shrimp Skewers

Source of Recipe

From "Martha Stewart's Appetizers" by Martha Stewart


Recipe Introduction

"Minimal prep time *and* maximum flavor: That's why you'll want to serve these Thai-inspired skewers over and over again. Half of the five-ingredient sauce is brushed on the shrimp as they grill, and the rest is served alongside, for dipping. The shrimp are great with cold beer and tropical cocktails."

List of Ingredients

◦ � cup sugar
◦ � cup fresh lime juice (from 2 to 3 limes) plus 1 teaspoon finely grated lime zest
◦ 1 tablespoon Asian chili paste, such as sambal oelek
◦ 1 tablespoon fish sauce, such as nam pla
◦ Coarse salt
◦ 36 large shrimp (about 2 pounds), peeled and deveined (tails left intact, if desired)
◦ Safflower oil, for brushing



Recipe

Bring sugar and lime juice to a simmer in a saucepan. Cook, stirring, until sugar dissolves, about 2 minutes. Remove from heat; stir in lime zest, chili paste, and fish sauce. Season with salt. Transfer half of sauce to another bowl, for serving.

Heat grill (or grill pan) to high. If using a charcoal grill, coals are ready when you can hold the palm of your hand six inches above grates for just two to three seconds. Thread two shrimp onto each skewer; season with salt.

Brush grates with oil. Grill shrimp for 1 minute; brush with some of sauce. Flip and grill for 1 minute more; brush with sauce again. Flip and grill, brushing occasionally with sauce, until opaque, 1 to 2 minutes more. Serve with reserved sauce.

Serves 12






❧ Note:
You can also broil the shrimp skewers: Heat broiler with rack 4 inches from heat source. Arrange skewers on a rimmed baking sheet, brush with some sauce, and cook 2 minutes. Flip, brush with more sauce, and grill until opaque and browned in spots, about 2 minutes more.

� Tip: If using wooden skewers, soak them in water for about 30 minutes to keep them from scorching on the grill (or under the broiler).