Wolfgang Puck BRGG0030 Manual page 21

4 servings
INGREDIENTS
3 tablespoons fresh lime juice
3 tablespoons extra virgin olive oil
1 tablespoon fresh ginger, minced
1 tablespoon brown sugar
1 teaspoon lime zest, grated
1 teaspoon sesame oil
1 large garlic clove, minced
1 pound large shrimp, peeled and deveined
2 whole limes, cut into 4 wedges
2 tablespoons fresh cilantro, chopped
METHOD
1 In a large bowl, whisk together the lime juice, olive oil, ginger, brown sugar,
lime zest, sesame oil, and garlic. Add the shrimp. Cover and marinate for 1-3
hours in the refrigerator
2 Preheat the grill side on high for ten minutes. Thread the shrimp and lime
wedges onto 8 skewers, dividing them evenly and alternating them.
3 Place the skewers onto grill, 3 minutes on one side, flip, and cook for 2-3
minutes more until shrimp are bright pink and curled.
PRESENTATION
Serve these shrimp as a light main course with rice or grilled vegetables, or as an
appetizer atop a bed of mixed greens.
Recipe courtesy Debra Murray, Wolfgang Puck HSN Guest Host
Grilled Shrimp
with Ginger and Lime
20