| Caribbean Shrimp Kebabs |
Preparation Time: 15 minutes
Total Time: 25 minutes
Flavor: Tropical
Serves: 4
|
32 raw medium shrimp, (about 1 pound), peeled and pre-de-veined
2 red bell peppers, large; ribs and seeds removed, cut into 24 1 1/2-inch pieces
2 tablespoon dark rum, plus 1 teaspoon
1 tablespoon olive oil, plus more for grill
2 teaspoon curry powder, (preferably Island Curry Powder or Madras)
1/4 teaspoon ground allspice
1/8 teaspoon cayenne pepper, plus additional to taste
1/2 cup fresh cilantro leaves, firmly packed
1/4 cup reduced-fat mayonnaise
1 1/2 fresh limes, squeezed to yield 3 tablespoons
16 bamboo skewers
Prepare the kebabs:
Assemble 8 kebabs (using 2 short skewers for each to help keep the shrimp in place), alternating 4 shrimp with 3 pieces of pepper on each. Arrange skewers in a nonmetallic dish.
Heat grill to high. Lightly oil grates.
Whisk together rum, oil, curry powder, allspice, and cayenne in a small bowl. Pour marinade over skewers, and turn to coat. Let stand 5 minutes. Season with salt.
Make the dipping sauce:
Meanwhile, puree cilantro leaves, mayonnaise, lime juice, dark rum, and 1/2 teaspoon curry powder in a blender; season with coarse salt and ground pepper.
Place skewers on grill; cover grill, and cook until grill marks are visible and shrimp are opaque throughout, 2 to 3 minutes per side. Season with more salt, if desired. Serve dipping with sauce.
Chef's Notes:
You can prepare the spice mix several days in advance; store in a tightly sealed jar.
We recommend serving this with Curried Citrus Rice and slices of fresh pineapple.
|
Contact us for additional information.
Phone: 1-888-610-5935 or 847-510-5935 or request information online.
|
