Tiger Prawn Brochettes in Ginger and Honey Marinade
Serving: 4 servings
Equipment
- 12 skewers (metal or bamboo)
- Grill or stovetop grill
Ingredients
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
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.
Nutrition
Calories: 536kcal
