Whether you make them on the grill or a stovetop hot plate, these grilled shrimp brochettes in ginger marinade are going to be a huge success with your guests.

MARINADE – ¼ cup ginger (fresh), minced – 2 tablespoons garlic minced – 1½ tablespoon coriander (fresh), minced – 4 tablespoon honey – 4 tablespoon lime juice – ½ habanero pepper minced (optional) – 1½ teaspoon salt – ½ teaspoon pepper (freshly-cracked, or ground) – 2 tablespoons sesame oil or olive oil


FOR THE BROCHETTES – 36 tiger prawns peeled and deveined – 2 red onion (large), cubed – 1 bell pepper cubed (I used half a green one and half a yellow one for visual interest) – 2 dozen cherry tomato – Spray oil


Combine all marinade ingredients in a bowl. Stir and set aside.

Step 1:

Skewer a cherry tomato, a jumbo shrimp, some onion, another shrimp, a couple of bell pepper cubes, another shrimp, and another tomato. Repeat to make 12 of these. Bathe the skewers with the marinade. Let them rest covered in the fridge for at least two hours.

Step 2:

Heat the grill over medium-high heat. Spray the grill with a mist of spray oil. Place the skewers on the grill, and cook until the shrimp are pink on the bottom side and the vegetables are just a bit charred (about 5 minutes). Flip and cook the same way on the side. Remove from the heat. The process is the same whether you use a gas, charcoal, or stovetop grill.

Step 3:

Remove from the grill and serve right away.

Step 4:

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