Barbecued Shrimp With Ginger And Lime

By á-174942

Ingredients

• MARINADE:
• 1 pound large shrimp - (16 to 20 count)
• 2 limes each cut 4 wedges
• 2 tablespoons chopped fresh cilantro
• 3 tablespoons freshly-squeezed lime juice
• 3 tablespoons olive oil
• 1 tablespoon minced ginger
• 1 tablespoon brown sugar
• 1 large garlic clove minced
• 1 teaspoon grated lime zest
• 1 teaspoon Asian sesame oil

Details

Servings 4

Preparation

Step 1

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.

For 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.

This recipe yields 4 servings.

Wine Recommendation: This 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 Mondavi's Fume Blanc is a Californian classic and you can't do better than New Zealand's Cloudy Bay.