- 4
Ingredients
- 2 tbs EVOO
- 3/4 tsp ground coriander, divided
- 1/2 tsp salt, divided
- 1/4 tsp each chili powder, ground red pepper
- 16 medium shrimp - peeled and deveined and tails on.
- Coriander Sauce
- 1 shallot, finely chopped
- 1/2 cup white wine
- 1/2 tsp orange zest
- 1/4 cup OJ
- 2 tbs sherry wine vinegar
- 1/2 tsp ground coriander
- 5 tbs butter, softened
- 2 tbs chopped cilantro
- 1/4 tsp salt
- Freshly ground black pepper
Preparation
Step 1
1. Combine EVOO, 1/4 tsp of ground coriander, 1/4 tsp of salt, chili powder and red pepper in a medium bowl. Add shrimp; toss. Refrig while making the coriander sauce. Soak four 6 inch skewers in hot water.
2. For the Coriander Sauce:
a. place the shallot, orange zest and OJ, wine vinegar and coriander in a small saucepan. Heat to a simmer over medium heat. Cook until liquid is reduced to about 3 tbs - 20 minutes. Whisk in softened butter by the spoonful until sauce is emulsified and creamy. Stir in the cilantro. Stir in the remaining 1/4 tsp of salt and pepper to taste. Keep sauce warm
3. Prepare grill - high heat. Place four shrimp on each skewer. Grill shrimp until just cooked through 2-3 minutes on each side. Drizzle with the coriander sauce.