Sweet-and-Sour Shrimp Kebabs (Patrick and Gina Neely) |
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Prep Time: 45 Minutes Cook Time: 5 Minutes |
Ready In: 50 Minutes Servings: 4 |
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Ingredients:
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 |
1 teaspoon sweet chili sauce |
1 cup peach preserves |
1/4 cup hot chinese mustard |
Directions:
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.
2. Meanwhile, make the sauce: Whisk the sweet chili sauce, peach preserves and mustard in a bowl.
3. 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.
4. Photograph by Antonis Achilleos
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