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Spicy Lime Ginger Grilled Shrimp




Source of Recipe


Unknown


Recipe Introduction


Spicy Lime Ginger Grilled Shrimp and Salad


List of Ingredients





Marinade and Dressing:

3/4 c. fresh lime juice

1 tbsp. minced fresh ginger

2 medium garlic cloves, minced

2 small shallots, finely chopped

2 tbsps. finely chopped cilantro

1/2 tsp. salt

1/8 tsp. black pepper

1/8 tsp. crushed red pepper flakes, or to taste

2 1/2 tbsps. lemon or lime marmalade

1/3 c. olive oil



Salad:

1 large English cucumber, halved and seeded

4 large carrots, peeled

1 head red leaf lettuce

2 tbsps. finely chopped cilantro

Recipe




If using bamboo skewers, soak in cold water for at least 1 hour. This will prevent them from burning when grilled.

Combine the lime juice, ginger, garlic, shallots, cilantro, salt, black pepper, red pepper flakes, and marmalade in a small mixing bowl. Whisk until all the ingredients are well combined. Slowly add the olive oil, whisking until thoroughly incorporated. Taste for seasoning.

Thread the shrimp on short wooden skewers (4 to 6 to a skewer), and lay them flat in a shallow, non-aluminum dish. Pour half of the marinade over the shrimp and marinate for 1/2 hour, turning once or twice.

Meanwhile, shred the cucumber and carrots with shredded

blade of a food processor and place in a medium mixing bowl. Add enough of the remaining marinade to moisten the vegetables; reserve the rest for dipping.

When ready to serve, prepare the barbecue for medium high

heat grilling and place the skewered shrimp flat on the grill. Baste each side with the marinade and grill until just cooked, about 3 minutes on each side.

Arrange the red leaf lettuce on a 12 inch platter and mound the cucumber and carrot mixture on top. Place the skewered grilled shrimp on top of the vegetables and let guests help themselves, using small plates. Or arrange each serving separately, placing a lettuce leaf on each plate, adding the vegetable mixture, and then the shrimp, off their skewers and arranges in a

circular pattern. Garnish with the chopped cilantro and pass the remaining marinade for dipping.