Place the marinade and the shrimp in a re-sealable plastic storage bag and refrigerate.
Thread the shrimp and lime wedges onto 8 skewers, ready for the grill.
Barbecued Shrimp with Ginger and Lime
Fresh limes give this very fast and easy dish a real hit of citrus flavor. The smoky shrimp with an Asian edge are perfect for outdoor summer cooking, although they’re equally as good when broiled.
3 tablespoons freshly squeezed lime juice
3 tablespoons olive oil
1 tablespoon minced ginger
1 tablespoon brown sugar
1 large clove garlic, minced
1 teaspoon grated lime zest
1 teaspoon Asian sesame oil
In a large bowl, whisk together lime juice, olive oil, ginger, brown sugar, garlic, lime zest and sesame oil. Set aside.
Peel and de-vein the shrimp leaving the tails intact. Add shrimp to marinade and toss to coat thoroughly. Cover bowl or place contents of bowl in a large re-sealable plastic food storage bag and refrigerate for at least 1 hour.
Pre-heat grill or broiler. Thread shrimp and lime wedges onto 8 skewers, dividing evenly.
Cook shrimp skewers directly over medium-hot fire for about 5 minutes or until shrimp are bright pink, turning once during cooking or cook directly under the broiler, 3 to 4 inches from the heat source.
For each serving place two skewers on top of a finely chopped salad mix like radicchio and endive, or romaine and arugola. Sprinkle with chopped cilantro leaves.
This is a perfect Sauvignon Blanc dish. Look for a French Sancerre or one of the fresh and grassy versions from California or New Zealand. Robert Mondavi’s Fume Blanc is a Californian classic and you can’t do better than New Zealand’s Cloudy Bay.
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