KATV Channel 7 - The Spirit of Arkansas: Skewered Shrimp with Chile-Cilantro Rub, 2/22/2012

Skewered Shrimp with Chile-Cilantro Rub, 2/22/2012

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By Diana Harbour, GMAR Producer - bio | email

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Michael Lanari

Kitchen & Bath Concepts

 

Marinade:

1/4 bunch cilantro, chopped coarsely

1 habanero chile, chopped

4 shallots, chopped

2 lemons, zested

2 limes, zested and juiced to 1/4 cup (juice more limes if necessary)

1 cup coconut milk

1/4 cup soy sauce

 

1/4 vegetable oil

16 jumbo shrimp, cleaned, deveined

8  skewers

2 tbl Marinade

 

Directions

Puree all marinade ingredients in a blender. Reserve 2 tablespoons of marinade.

Skewer two shrimp per cane and place in marinade and refrigerate. After shrimp has marinated 2 to 3 hours, grill for about 3 to 4 minutes on each side, making sure they are fully cooked.

Serve with a drizzle of the reserved marinade and cilantro, as garnish.

 

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