What’s for Dinner
Barbecued Shrimp with Ginger and Lime
-Wolfgang Puck www.wolfgangpuck.com
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
1 pound large shrimp (16 to 20 count)
2 limes, each cut into 4 wedges
2 tablespoons chopped, fresh cilantro
1. In a large bowl, whisk together lime juice, olive oil, ginger, brown sugar, garlic, lime zest and sesame oil. Set aside.
2. 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.
3. Pre-heat grill or broiler. Thread shrimp and lime wedges onto 8 skewers, dividing evenly.
4. 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.