Monday, February 22, 2010

Grilled Shrimp with Lime-Cilantro Dipping Sauce

Prep. 10 min.
Cook 6 min.
Serves 8


32 medium to large shrimp (about 2lbs) peeled and deveined

2 tbsp. lemon juice

1 tbsp grated lemon zest

1/4 cup olive oil

2 cloves of garlic, minced

salt and pepper

Dipping Sauce:

1/2 cup soy sauce

2 tbsp. chopped cilantro

2 tbsp. lime juice

1 tbsp vegetable oil

1/2 tsp. sugar

Directions -

1. Preheat broiler or prepare a medium-hot charcoal fire.

2. Make sauce: Combine soy sauce, cilantro, lime juice, oil and sugar and 1 tbsp. water in a small bowl. Mix well until sugar is dissolved. Refrigerate until ready to serve. Sauce can be prepared up to 2 days in advance and stored, covered, in the fridge.

3. Make shrimp: Rinse shrimp under cold running water, drain and pat dry. Place them in a large bowl and add lemon juice and zest, oil, garlic, salt and pepper. Mix well to coat. Thread shrimp flat (through tail and head) dividing evenly among 8 long skewers. Cook shrimp about 6 inches from heat until bright pink and firm, about 3 mins per side.

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