Shrimp and Lemon Skewers with Jalapeño Dressing
By America's Test KitchenPublished on February 14, 2013
Time
30 minutes
Yield
Serves 4
Ingredients
1 ½ pounds extra-large shrimp (21 to 25 per pound), peeled and deveined3 lemons, quartered and sliced ½ inch thick, plus 1 teaspoon grated lemon zest plus 1 tablespoon juice2 tablespoons unsalted butter, melted1 tablespoon sugar Salt and pepper 6 tablespoons olive oil 1 jalapeño chile, stemmed, seeded, and minced2 tablespoons chopped fresh cilantro
Before You Begin
You can replace the lemons with limes.
Instructions
- Pat shrimp dry with paper towels. Thread shrimp onto skewers (you will need about 12 skewers), alternating with lemon slices. Brush with butter and sprinkle with sugar. Season with salt and pepper. Combine olive oil, jalapeño, cilantro, and lemon zest and juice in bowl.
- Grill skewers over hot fire, covered, until lightly charred, about 3 minutes. Flip skewers and continue to cook until shrimp are just opaque, about 2 minutes. Transfer to platter and spoon jalapeño dressing on top. Serve.
Time
30 minutesYield
Serves 4Ingredients
1 ½ pounds extra-large shrimp (21 to 25 per pound), peeled and deveined
3 lemons, quartered and sliced ½ inch thick, plus 1 teaspoon grated lemon zest plus 1 tablespoon juice
2 tablespoons unsalted butter, melted
1 tablespoon sugar
Salt and pepper
6 tablespoons olive oil
1 jalapeño chile, stemmed, seeded, and minced
2 tablespoons chopped fresh cilantro
Ingredients
1 ½ pounds extra-large shrimp (21 to 25 per pound), peeled and deveined
3 lemons, quartered and sliced ½ inch thick, plus 1 teaspoon grated lemon zest plus 1 tablespoon juice
2 tablespoons unsalted butter, melted
1 tablespoon sugar
Salt and pepper
6 tablespoons olive oil
1 jalapeño chile, stemmed, seeded, and minced
2 tablespoons chopped fresh cilantro
Ingredients
1 ½ pounds extra-large shrimp (21 to 25 per pound), peeled and deveined
3 lemons, quartered and sliced ½ inch thick, plus 1 teaspoon grated lemon zest plus 1 tablespoon juice
2 tablespoons unsalted butter, melted
1 tablespoon sugar
Salt and pepper
6 tablespoons olive oil
1 jalapeño chile, stemmed, seeded, and minced
2 tablespoons chopped fresh cilantro
Why This Recipe Works
Brushing shrimp with butter and sprinkling them with sugar ensures browning despite the short grilling time.
Before You Begin
You can replace the lemons with limes.
Instructions
- Pat shrimp dry with paper towels. Thread shrimp onto skewers (you will need about 12 skewers), alternating with lemon slices. Brush with butter and sprinkle with sugar. Season with salt and pepper. Combine olive oil, jalapeño, cilantro, and lemon zest and juice in bowl.
- Grill skewers over hot fire, covered, until lightly charred, about 3 minutes. Flip skewers and continue to cook until shrimp are just opaque, about 2 minutes. Transfer to platter and spoon jalapeño dressing on top. Serve.
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