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Prep Time: 15 Minutes Cook Time: 6 Minutes |
Ready In: 21 Minutes Servings: 4 |
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Lime, rum, coriander and ginger all give these shrimp a huge burst of flavor. From summer 1999 lcbo. Is great with the chimichurri sauce included as well, or standing alone. Time does not include marinating time Update 29/02/12: Highly recommend this dish, its fast and delicious, Served it with some sweet potato fries and felt like I was in the Caribbean. Ingredients:
1 tablespoon chopped gingerroot |
2 garlic cloves, chopped |
1 dried red chilies or 1 teaspoon asian chili sauce |
1 lime, juice and zest of, grated |
1/4 cup rum |
1 tablespoon brown sugar |
2 tablespoons chopped coriander or 2 tablespoons basil |
1 tablespoon vegetable oil |
1 1/2 lbs shrimp |
6 garlic cloves, peeled |
1 bunch italian parsley, leaves only |
1/4 cup lemon juice |
1 teaspoon chili flakes |
1/2 cup olive oil |
salt & freshly ground black pepper |
Directions:
1. Combine all ingredients except shrimp in bowl and stir together. Stir in shrimp. Cover and marinate for 1 hour or 4 hours, refrigerated.
2. Thread on to soaked bamboo skewers, making sure to skewer each end of the shrimp. Grill on high heat about 3 minutes per side or until shrimp is cooked through.
3. Sauce:.
4. Purée garlic cloves in food processor by dropping them down the feeder tube while the processor is running.
5. Add parsley, lemon juice and chili flakes and process until chunky. With machine running, add oil down the feeder tube. The mixture will thicken. Season with salt and pepper. Makes 1 cup.
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