A summer favorite from a favorite summer cookbook: “The Taste of Summer, Inspired Recipes for Casual Entertaining” by Diane Rossen Worthington.
|Spicy Lime-Ginger Grilled Shrimp. Photo by Bruce Barone.|
3/4 cup fresh lime juice
1 tablespoon minced fresh ginger
1 tablespoon minced fresh garlic
2 medium garlic cloves, minced
2 small shallots, finely chopped
2 tablespoons finely chopped cilantro
1/2 teaspoon salt
1/8 teaspoon black pepper
1/8 teaspoon crushed red pepper flakes, or to taste (I added more.)
2 1/2 tablespoons lemon or lime marmalade
1/3 cup olive oil
1. If using bamboo skewers, soak in cold water for at least one hour.
2. Combine all the above, except for the olive oil. Whisk until all the ingredients are well combined. Slowly add the olive oil, whisking until thoroughly incorporated. Taste for seasoning.
3. Thread the shrimp on skewers and lay them in a shallow, non-aluminum dish. Pour half the marinade over the shrimp and marinade for at least 1/2 hour, turning once or twice.
4. When ready to serve, prepare the barbecue for medium-high grilling. Place the skewered shrimp on the grill. Baste each side with the marinade and grill until cooked, about 3 minutes of each side.
YUM! A perfect appetizer to serve before eating this:
|Hamburger, Corn-on-the-cob, Tabouli. Photo by Bruce Barone.|