Sweet-and-Sour Shrimp Kebabs - The Neelys' for Food Network Magazine

By á-46

Ingredients

• For the kebabs:
• 1/2 cup canola oil
• 1/4 cup lime juice
• 1/4 cup packed light brown sugar
• 1/4 cup rice vinegar (unseasoned)
• 1/4 teaspoon red pepper flakes
• Zest of 1 lime, plus 2 limes, cut into wedges
• 2 cloves garlic, smashed
• 1 tablespoon grated peeled ginger
• 1/4 cup chopped fresh basil leaves
• Pinch of salt
• 1 1/2 pounds large shrimp (16 to 20 per pound), peeled and deveined
• Olive oil, for the grill
• For the sauce:
• 1 teaspoon sweet chili sauce
• 1 cup peach preserves
• 1/4 cup hot Chinese mustard

Details

Servings 4

Preparation

Step 1

Whisk together the canola oil, lime juice, brown sugar, vinegar, red pepper flakes, lime zest, garlic, ginger, basil and salt in a bowl. Put the shrimp in a large zip-top plastic bag and pour in the marinade. Refrigerate 20 minutes.

Meanwhile, make the sauce: Whisk the sweet chili sauce, peach preserves and mustard in a bowl.

Preheat a grill to medium high. Oil the grill rack. Thread the shrimp and lime wedges onto skewers. Grill 1 1/2 minutes on each side. Serve with the sauce.