Shrimp Skewers with Coconut, Jalapeño, and Cilantro Dipping Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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The bright, tropical flavors of these skewers make them a welcome addition to a holiday party. Purchase the best fresh shrimp you can find, and ask the fishmonger to peel and devein them for you. You also could serve two skewers on a bed of rice as a light supper. Ingredients:
3 tablespoons light coconut milk |
1/4 cup chopped fresh cilantro leaves |
1 tablespoon fresh lime juice |
1/4 cup chopped seeded jalapeño pepper (about 2) |
1/4 teaspoon salt |
2 tablespoons fresh pineapple juice |
1 tablespoon extra-virgin olive oil |
1 teaspoon grated lime rind |
1 teaspoon minced garlic |
1/4 teaspoon salt |
1/8 teaspoon ground red pepper |
20 jumbo shrimp, peeled and deveined (about 1/2 pound) |
20 (1-inch) cubes fresh pineapple (about 1/2 pound) |
cooking spray |
Directions:
1. To prepare dipping sauce, combine first 4 ingredients in a blender; process until smooth. Stir in 1/4 teaspoon salt; cover and chill 30 minutes.
2. To prepare skewers, combine pineapple juice, olive oil, rind, garlic, 1/4 teaspoon salt, and 1/8 teaspoon red pepper in a large bowl. Add shrimp; toss to coat. Let stand 10 minutes.
3. Thread 2 shrimp and 2 pineapple cubes alternately onto each of 10 (6-inch) skewers. Brush skewers with pineapple juice mixture. Heat a heavy grill pan over medium-high heat. Coat pan with cooking spray. Add skewers to pan; cook 4 minutes on each side or until shrimp are done. Serve with dipping sauce.
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