Barbecued Jumbo Shrimp with Sweet Chili Dipping Sauce
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Throw a few shrimps on the barbie, mate, for an ideal appetizer.
Servings: 6 servings, or 18 pieces
Ingredients:
| Nutritional Info | |
| Per piece: about | - |
| cal | 61 |
| pro | 8 g |
| total fat | 1 g |
| sat. fat | trace |
| carb | 4 g |
| fibre | 0 g |
| chol | 57 mg |
| sodium | 60 mg |
| % RDI: | - |
| calcium | 2% |
| iron | 7% |
| vit A | 2% |
| vit C | 2% |
| folate | 1% |
Suggested Recipes
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2 lb (1 kg) raw jumbo (8/12s) shrimp (about 18) peeled and deveined
1 tbsp (15 mL) vegetable oil
Sweet Chili Dipping Sauce:
1/2 cup (125 mL) rice_wine_vinegar
1/4 cup (50 mL) packed brown sugar
1 tsp (5 mL) grated lime rind
4 tsp (20 mL) lime juice
2 tsp (10 mL) Asian chili hot sauce or hot pepper sauce
2 cloves garlic, minced
1 tsp (5 mL) cornstarch
1 tbsp (15 mL) chopped fresh coriander
Preparation:
Sweet Chili Dipping Sauce: In saucepan, bring vinegar, sugar, 2 tbsp (25 mL) water, lime rind and juice, hot sauce and garlic to boil over medium-high heat. Whisk cornstarch with 1 tbsp (15 mL) water; whisk into pan and boil until thickened, about 1 minute. Set aside. (Make-ahead: Let cool; refrigerate in airtight container for up to 2 days.) Stir in coriander.
In large bowl, toss shrimp with oil and half of the sauce; let stand for 10 minutes. Place shrimp on greased grill over medium-high heat; close lid and grill, turning once, until pink, about 6 minutes. Serve hot with remaining sauce for dipping.
In large bowl, toss shrimp with oil and half of the sauce; let stand for 10 minutes. Place shrimp on greased grill over medium-high heat; close lid and grill, turning once, until pink, about 6 minutes. Serve hot with remaining sauce for dipping.
Source
Canadian Living Magazine: September 2006; Get Grilling: Summer 2007
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