Party Nibbles: Ginger Shrimp
Yield
24 appetizersPrep
20 minCook
10 minReady
30 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
shrimp
jumbo |
|
| ¼ | cup |
vegetable oil
|
|
| ¼ | cup |
lime juice
|
|
| 2 | tablespoons |
ginger root
fresh, minced |
|
| 2 | each |
garlic cloves
minced |
|
| 2 | small |
jalapeño pepper
coarsely chopped |
*
|
| 1 | pinch |
black pepper
|
*
|
| 1 | each |
limes
cut into wedges |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
shrimp
jumbo |
|
| 59 | ml |
vegetable oil
|
|
| 59 | ml |
lime juice
|
|
| 3E+1 | ml |
ginger root
fresh, minced |
|
| 2 | each |
garlic cloves
minced |
|
| 2 | small |
jalapeño pepper
coarsely chopped |
*
|
| 1 | pinch |
black pepper
|
*
|
| 1 | each |
limes
cut into 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.
