Grilled Shrimp with Coriander Salsa
BBQ is an outdoor fun activity which I always enjoy. I love sea food and shrimps are my favorites. Succulent, beautiful, delicate and easy to grill they are loved all over by BBQ fans.
Shrimps are so lean that they seldom catch fire on the flaming grill. They turn a beautiful pink when they are done which is approximately five minutes or so Usually the size of shrimp makes no difference but the bigger ones look good and take less effort. You can leave the peals on or take then off for a formal dinner. While grilling shrimps, thread them onto skewers lengthwise so that they do not curl as they grill.
This recipe with salsa sauce is amazing ..you just got to try it once.
This grilled shrimp recipe goes best with the magical coriander salsa. It is made with raw garlic, ginger, lime, and little oil. Remove the coriander leaves from the stems, and wash well before you put them in the blender. This salsa goes best with anything from shrimp, steak, fish, chicken or veggies.
1kg shrimps, peeled or unpeeled
225 gm Fresh Coriander leaves washed and chopped
1 tbsp peeled and roughly chopped ginger
1 jalapeno pepper, stemmed, seeded and roughly chopped
Dried red pepper flakes to taste
60ml extra virgin olive oil
Fresh lime juice, salt, and pepper to taste
How to make coriander Salsa:
Combine the Coriander in a blender with the garlic, ginger, hot pepper and oil.
Puree until smooth. One can add a little more oil if needed.
Pour into a glass bowl add salt and pepper to taste and thin with one or two table spoons of lime juice.
It can be kept for a day in the refrigerator
Grilling instructions for the shrimps:
Start a gas or charcoal fire. (Not very hot)
Keep the grill rack four inches away from fire
Grill the shrimps, turning once until the shells are too hot to touch or till the flesh turns a nice pink in color and browns a bit.
Serve immediately with the salsa.
Have a wonderful BBQ evening.