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Cinnamon Mornings and Chocolate Dreams
Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.
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Ingredients: 36 medium to large raw shrimp, peeled, tail on, deveined Basting Sauce: 1/3 cup butter, melted 1/4 cup honey 2 Tbsp Thai paste (or substitute with red pepper flakes) Juice of 1/2 lime 1 Tbsp chopped Cilantro 1 garlic clove, minced 1 1/2 tsp grated fresh gingerroot 1 Tbsp sesame oil Salt and white pepper to taste Instructions: Preheat a greased grill to high. Take 6 shrimp and run 2 skewers through them, one on either side of the shrimp, so that they will like flat and even on the grill. Continue with all of the shrimp until they are skewed; set aside. Combine all of the basting ingredients. Place the shrimp on the grill and baste immediately. Close the grill cover for 1 minute. Open and baste again and flip the skewers over; baste again. Watch carefully, and as the shrimp are juast about done (it should take only 2-3 minutes on a hot grill) close the cover for 30 seconds to glaze. Be careful not to overcook. Remove the shrimp from the grill and serve immediately. |
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