Sugarcane-Skewered Shrimp with Chile-Cilantro Rub |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Ingredients:
1 bunch cilantro, chopped coarsely |
1 habanero chile, chopped |
4 shallots, chopped |
2 lemons, zested |
2 limes, zested and juiced to 1/4 cup (juice more limes if necessary) |
1 cup coconut milk |
1/4 cup soy sauce |
1/4 vegetable oil |
16 jumbo shrimp, cleaned, deveined |
8 sugarcane skewers |
marinade |
1/4 bunch cilantro leaves, as garnish |
Directions:
1. Puree all marinade ingredients in a blender. Reserve 2 tablespoons of marinade.
2. Skewer two shrimp per sugarcane and place in marinade and refrigerate. After shrimp has marinated 2 to 3 hours, grill for about 3 to 4 minutes on each side, making sure they are fully cooked.
3. Serve with a drizzle of the reserved marinade and cilantro, as garnish.
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