Party nibbles: ginger shrimp
24 Appetizers
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Large shrimp |
| ¼ | cup | Vegetable oil |
| ¼ | cup | Lime juice |
| 2 | tablespoons | Fresh gingerroot, minced |
| 2 | Garlic cloves, minced | |
| 2 | smalls | Jalapeno peppers, coarsely chopped |
| 1 | pinch | Pepper |
| Lime wedges | ||
Directions
Peel and devein shrimp, leaving tails on.
In blender, pure half of the oil, lime juice, giger, garlic, jalapeno peppers and pepper; toss gently with shrimp to coat well. Cover and refrigerate for 1 hour.
Meanwhile, soak wooden skewers in cold water for 30 minutes.
Thread 3 or 4 shrimp onto each skewer. Discard remaining marinade.
Brush one side of shrimp with some of the remaining oil. cook shrimp, oiled side down, over medium-hot grill or broil for about 2 minutes per side or until pink and firm to the touch, turning once and brushing with remaining oil.
Transfer to serving place; garnish with lime.
Source: Canadian Living magazine Nov 94 by Rose Murray [author/writer] [-=PAM=-]