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Ingredients Jump to Instructions ↓

  1. 1/4 teaspoon red pepper flakes

  2. 1/4 cup brown sugar

  3. 1/4 cup rice wine vinegar

  4. 1/4 cup lime juice

  5. 1/2 cup canola oil

  6. 1 lime, zested

  7. 2 cloves garlic , smashed

  8. 1 tablespoon peeled and grated ginger

  9. 1/4 cup freshly chopped basil leaves

  10. Pinch salt

  11. 1 1/2 pounds large shrimp (16/20 per pound), peeled and deveined

  12. 2 limes, cut into wedges

  13. Gina's Chili Cocktail Sauce , for dipping, recipe follows

  14. 1 teaspoon sweet chili sauce

  15. 1 cup peach preserves

  16. 4 tablespoons hot Chinese mustard

Instructions Jump to Ingredients ↑

  1. Special equipment: bamboo skewers, soaked in water for 30 minutes to 1 hour Whisk all the marinade ingredients together in a small bowl. Add the shrimp to a large resealable plastic bag and pour in the marinade. Refrigerate for 20 minutes.

  2. Preheat the grill to medium-high heat.

  3. Oil the grill rack with a clean kitchen towel dipped in olive oil.

  4. Skewer the shrimp, adding 1 or 2 wedges of lime onto each skewer. Grill for 1 1/2 minutes on each side. Remove from grill to a platter and serve with the Chili Cocktail Sauce.

  5. Add all the ingredients to a serving bowl and mix well.

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