Hot and Spicy Shrimp Kebabs

Hot and Spicy Shrimp Kebabs Dish
A quick and tasty appetizer of large shrimp marinated overnight in a spicy sauce and
served with homemade mayonnaise
.

The shrimp will only quickly touch the embers—just enough to heat them through but not
enough to dry them out.

Place the skewered shrimp in a grilling tray or basket and hold them just above the
glowing coals; at this point the coals are still too hot to cook the main dish.

Hot and Spicy Shrimps Kebabs• 2 inches (5 cm) fresh ginger root
• 2 cloves of garlic
• 1 fresh red chili
• 1 organic lime
• ¼ cup (50 ml) mild olive oil, cold pressed
• 1 teaspoon salt
• 2 lbs (800 g) cold water shrimp in the shell
• olive oil for grilling

Peel and grate ginger and garlic. Finely chop the chili and include the seeds for really spicy
shrimp, or leave them out if you prefer less heat. Wash the lime and grate the peel finely
into a bowl. Juice the lime and add the juice to the peel. Mix in the rest of the ingredients,
except for the shrimp, until the salt has dissolved completely. Add in the shrimp, and stir
until the marinade coats them evenly.

Pour the shrimp and marinade into a plastic bag. Leave the bag on a plate in the
refrigerator until the next day. Turn the bag over now and then. Put the shrimp into a
sieve to drain, and thread them onto skewers. Brush with olive oil.

Place the skewers on a grilling tray or basket, and grill near the glowing coals for about 30
seconds on each side. Serve the shrimp with a green salad, mayonnaise, and lime wedges.
Set small bowls of water and a wedge of lime next to each placemat so your guests can
clean their fingers as they are eating.

Serve the shrimp with mayonnaise or coconut curry mayonnaise (see recipes pages 42 and
44).

Article Source: Low Carb High Fat Barbecue by Birgitta Hoglund

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authorHello, my name is Jim Black. I'm interested in healthy cooking and fitness.



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