BARBECUED SHRIMP WITH GINGER AND LIME
- 3 3 3tablespoons TABLESPOON_USVolumefreshly squeezed lime juice
- 3 3 3tablespoons TABLESPOON_USVolumeolive oil
- 1 1 1tablespoon TABLESPOON_USVolumeminced ginger
- 1 1 1tablespoon TABLESPOON_USVolumebrown sugar
- 1 1 1large clove garlic, minced
- 1 1 1teaspoon TEASPOON_USVolumegrated lime zest
- 1 1 1teaspoon TEASPOON_USVolumeAsian sesame oil
- 1 1 1pound POUNDWeightlarge shrimp (16 to 20 count)
- 2 2 2limes, each cut into 4 wedges
- 2 2 2tablespoons TABLESPOON_USVolumechopped, fresh cilantro
- In a large bowl, whisk together lime juice, olive oil, ginger, brown sugar, garlic, lime zest and sesame oil. Set aside.
- Peel and de-vein the shrimp leaving the tails intact. Add shrimp to marinade and toss to coat thoroughly. Cover bowl or place contents of bowl in a large re-sealable plastic food storage bag and refrigerate for at least 1 hour.
- Pre-heat grill or broiler. Thread shrimp and lime wedges onto 8 skewers, dividing evenly.
- Cook shrimp skewers directly over medium-hot fire for about 5 minutes or until shrimp are bright pink, turning once during cooking or cook directly under the broiler, 3 to 4 inches from the heat source.
PresentationFor each serving place two skewers on top of a finely chopped salad mix like radicchio and endive, or romaine and arugola. Sprinkle with chopped cilantro leaves.
Wine RecommendationThis is a perfect Sauvignon Blanc dish. Look for a French Sancerre or one of the fresh and grassy versions from California or New Zealand. Robert Mondaviís Fume Blanc is a Californian classic and you canít do better than New Zealandís Cloudy Bay.
ABOUT THIS RECIPE
Fresh limes give this very fast and easy dish a real hit of citrus flavor. The smoky shrimp with an Asian edge are perfect for outdoor summer cooking, although theyíre equally as good when broiled.