| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Vegetables |
Canadian |
Fish*shell, Appetizers |
24 |
Appetizers |
INGREDIENTS
| 2 |
lb |
Large shrimp |
| 1/4 |
c |
Vegetable oil |
| 1/4 |
c |
Lime juice |
| 2 |
tb |
Fresh gingerroot, minced |
| 2 |
|
Garlic cloves, minced |
| 2 |
sm |
Jalapeno peppers, coarsely chopped |
| 1 |
pn |
Pepper |
|
|
Lime wedges |
INSTRUCTIONS
Peel and devein shrimp, leaving tails on.
In blender, pure half of the oil, lime juice, giger, garlic, jalapeno
peppers and pepper; toss gently with shrimp to coat well. Cover and
refrigerate for 1 hour.
Meanwhile, soak wooden skewers in cold water for 30 minutes.
Thread 3 or 4 shrimp onto each skewer. Discard remaining marinade.
Brush one side of shrimp with some of the remaining oil. cook shrimp, oiled
side down, over medium-hot grill or broil for about 2 minutes per side or
until pink and firm to the touch, turning once and brushing with remaining
oil.
Transfer to serving place; garnish with lime.
Source: Canadian Living magazine Nov 94 by Rose Murray [author/writer]
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