Spicy Shrimp Skewers
Minimal prep time and maximum flavor: That’s why you’ll want to serve these Thai- inspired skewers over and over again. Half of the five- ingredient sauce is brushed on the shrimp as they grill, and the rest is served alongside, for dipping. The shrimp are great with cold beer and tropical cocktails
- 3 tablespoons sugar
- 1 teaspoon finely grated lime zest, plus ¼ cup fresh lime juice (from 2 to 3 limes)
- 1 tablespoon Asian chili paste, such as sambal oelek
- 1 tablespoon Asian fish sauce
- Coarse salt
- Cooking oil, for brushing (like safflower, vegetable or canola)
- 36 large shrimp (about 2 pounds), peeled and deveined (tails left intact, if desired)
- 18 small wooden skewers, soaked in water for 30 minutes
Bring sugar and lime juice to a simmer in a saucepan. Cook, stirring, until sugar dissolves, about 1 minute. Remove from heat; stir in lime zest, chili paste, and fish sauce. Season with salt. Transfer half of sauce to another bowl (for serving).
Heat grill (or grill pan) to high. (If using a charcoal grill, coals are ready when you can hold the palm of your hand 6 inches above grates for just 2 to 3 seconds.) Thread 2 shrimp onto each skewer; season with salt.skewers on a rimmed baking sheet, brush with some sauce, and cook 2 minutes. Flip, brush with more<br />sauce, and grill until opaque and browned in spots, about 2 minutes more.</p>
Brush grates with oil. Grill shrimp for 1 minute; brush with some of sauce. Flip and grill for 1 minute more; brush with sauce again. Flip and grill, brushing occasionally with sauce, until opaque, 1 to 2 minutes more. Serve with reserved sauce.
NOTE: You can also broil the shrimp skewers: Heat broiler with rack 4 inches from heat source. Arrange
Recipes adapted from MARTHA STEWART’S APPETIZERS. Copyright ©2015 by Martha Stewart Living Omnimedia, Inc. Photos by David Malosh. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House LLC.