Summer’s Last Hurrah: Chili-Lime Garlic Shrimp

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    Profile photo of Teresa H
    Teresa H
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    Summer ain't over yet! Grilling shrimp big styleAlthough summer officially has only a couple of weeks left, the weather here in Portland through September is still beautiful, and back-to-school dinners can be accomplished quite easily on the grill.

    One of my favorites is Chili-Lime-Garlic Shrimp kabobs; super-quick and easy for a busy evening. Pair this with a tomato salad, grilled summer veggies and a cold, crisp pink, like Michael’s Larmes du Paradis Rosé.

    If you’re using bamboo skewers, begin your prep with soaking the skewers in water, so they won’t burn away on the grill.  Using 16-20 count (medium-sized) shrimp, plan on 6-8 shrimp per person.  If you want to go big, then buy the 10-8 (large) shrimp – probably 4-6 per person.


    Ooooh, nice shrimp.Grilled Chili-Lime Garlic Shrimp

    • 2 pounds peeled, deveined tail-on shrimp (uncooked, size 16/20 or 10/8)
    • 1 juicy lime
    • 2 cloves garlic, minced fine
    • 1 teaspoon chili powder
    • 1 tablespoon good olive oil
    • 1/4 teaspoon cayenne pepper (optional, if you like a little heat)

    1.  Light the grill and begin soaking the skewers, if necessary.

    2. To release the most juice from the lime, roll it on the counter with the palm of your hand applying gentle pressure.  Using a zesting tool or vegetable peeler, peel away only the green part of the lime skin, and mince very finely. Place in a bowl or zipper-top plastic bag that will fit all the shrimp.

    Add a salad and Donnas Rose, and you're set!3.  Cut the lime in half and squeeze the juice into the bowl or bag, and add the garlic, chili powder, oil and seasonings and whisk together.  Add the shrimp and stir well (or seal and shake bag) to be sure all the shrimp are coated with the marinade. Thread the shrimp onto skewers through the tail and head end, making a “C” shape—they won’t fall off the skewers this way.

    4.  When grill is medium-hot, place skewers on grill, and turn as soon as shrimp begin to turn pink. This only takes a few minutes, and over-cooking will make them tough.  If you want to intensify the flavor of the marinade, reserve the liquid and simmer over high heat until reduced by half, and pour over finished shrimp.

    The beauty of this dish is that it’s delicious served either hot or room-temperature, leaving plenty of time to grill peak-of-the season veggies along with it.

    Buon Appetito!
    Teresa


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