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Barbecued Jumbo Shrimp with Sweet Chili Dipping Sauce

By JamesSmith And The Canadian Living Test Kitchen

Tested till perfect

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Barbecued Jumbo Shrimp with Sweet Chili Dipping Sauce

This recipe makes 6 servings

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Nutritional Info
Per piece: about -
cal 61
pro 8 g
total fat 1 g
sat. fat 0
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

Throw a few shrimps on the barbie, mate, for an ideal appetizer.

Ingredients

  • 2 lb raw jumbo shrimp, (about 18) peeled and deveined
  • 1 tbsp vegetable oil
  • Sweet Chili Dipping Sauce:
  • 1/2 cup rice wine vinegar
  • 1/4 cup packed brown sugar
  • 1 tsp grated lime rind
  • 4 tsp lime juice
  • 2 tsp Asian hot chili sauce or hot pepper sauce
  • 2 garlic cloves, minced
  • 1 tsp cornstarch
  • 1 tbsp 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.

Source : Canadian Living Magazine: September 2006; Get Grilling: Summer 2007

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