Tiger Prawn Brochettes in Ginger and Honey Marinade
Serving: 4servings
Equipment
12 skewers (metal or bamboo)
Grill or stovetop grill
Ingredients
Marinade
¼cupginger(fresh), minced
2tablespoonsgarlicminced
1½tablespooncoriander(fresh), minced
4tablespoonhoney
4tablespoonlime juice
½habanero pepperminced (optional)
1½teaspoonsalt
½teaspoonpepper (freshly-cracked, or ground)
2tablespoonssesame oilor olive oil
For the brochettes
36tiger prawnspeeled and deveined
2red onion(large), cubed
1bell peppercubed (I used half a green one and half a yellow one for visual interest)
2dozencherry tomato
Spray oil
Instructions
Mixing marinade
Combine all marinade ingredients in a bowl. Stir and set aside.
Making brochettes
Skewer a cherry tomato, a shrimp, some onion, another shrimp, a couple of cubes of bell pepper, 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.
Grilling
Heat the grill over medium-high heat. Spray the grill with oil spray. 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.
Serve
Serve right away. This pairs very well with a rice with pineapple salad, rice with corn, or yuca frita.