| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Sami |
Barbecue ma, Barbman1 |
4 |
servings |
INGREDIENTS
| 1 |
lb |
Shrimp-26/30 count; peeled and deveined |
| 2 |
tb |
Ginger root; minced |
| 1 |
sm |
Garlic clove; minced |
| 1 |
sm |
Shallot; diced fine |
| 1 |
sm |
Jalapeno; seeded and minced |
| 3 |
lg |
Lime; juiced |
| 1 |
ds |
Toasted sesame oil |
| 3 |
tb |
Apple cider vinegar |
|
|
Salt and pepper to taste |
| 2 |
lg |
Lime; juiced |
| 1 |
tb |
Worcestershire sauce |
| 1 |
tb |
Light soy sauce |
| 2 |
tb |
Balsamic vinegar |
| 1 |
pn |
Garlic powder |
| 1 |
pn |
Sugar |
| 1 |
lb |
Angel hair pasta; Cooked |
INSTRUCTIONS
DRESSING
For the marinade, finely mince or use food processor to mince ginger root,
garlic, shallot and jalapeno. Combine with remaining ingredients. Whisk
until blended. In a small plastic storage bag place shrimp with marinade
and refrigerate for 4 hours or overnight. Cook pasta according to package
directions.
Place charcoal in a pyramid shape and light with either lighter fluid,
electric starter or chimney starter. Wait until coals are gray and spread
in a single layer for the direct heat method. Spray grid with non-stick
spray and let grid heat over the hot coals (the hotter the grid, the less
chance the food will stick). Place shrimp on hot grid, discard the
marinade. Cook 3 minutes on each side or until it turns lightly pink in
color. Do not over cook shrimp, it will get tough. Serve over a bed of
pasta and toss with the light dressing for a light dinner or appetizer.
Whisk dressing ingredients just before service.
Recipe by: Larry Gerber
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