Barbecued Shrimp With Ginger And Lime

Recipe Ingredients

1 lb	454g / 16oz	Large shrimp - (16 to 20 count)
2		Limes - each cut 4 wedges
2 tablespoons	30ml	Chopped fresh cilantro
		Marinade
3 tablespoons	45ml	Freshly-squeezed lime juice
3 tablespoons	45ml	Olive oil
1 tablespoon	15ml	Minced ginger
1 tablespoon	15ml	Brown sugar
1 tablespoon	15ml	Garlic clove - minced (large)
1 teaspoon	5ml	Grated lime zest
1 teaspoon	5ml	Asian sesame oil

Recipe Instructions

In a large bowl, whisk together lime juice, olive oil, ginger, brown sugar, garlic, lime zest and sesame oil. Set aside.

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.

Pre-heat grill or broiler. Thread shrimp and lime wedges onto 8 skewers, dividing evenly.

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.

For each serving place two skewers on top of a finely chopped salad mix like radicchio and endive, or romaine and arugola. Sprinkle with chopped cilantro leaves.

This recipe yields 4 servings.

Source:
Wolfgang Puck at http://www.cooking.com/wolfgang/

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