Grilled Shrimp with Tomato and Grape Salsa

2014-03-29
  • Servings : 4
  • Prep Time : 10m
  • Cook Time : 35m
  • Ready In : 45m

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Grilled shrimp with tomato and grape salsa.Raw shrimp grilled in oven and served with homemade tomato and grape salsa.

Ingredients

  • For the Salsa:
  • 1 bunch fresh cilantro,roughly chopped
  • 1 small bunch red seedless grapes,cut into halves
  • 6 tomatillos husked and roughly chopped
  • 3 cloves garlic,peeled and chopped
  • 2 red chili peppers,chopped and seeded
  • 1 shallot,chopped
  • freshly squeezed lime juice of 1 lime(reserve 1 teaspoon for shrimp)
  • 4 tablespoons brandy
  • 1 teaspoon olive oil
  • 1/2 tablespoon lemongrass curry seasoning
  • salt and freshly ground black pepper
  • For the Shrimp:
  • 12 raw giant shrimp,peeled,deveined,tails on
  • 1 tablespoon olive oil
  • splash of brandy
  • 1 teaspoon freshly squeezed lime juice
  • pinch of cayenne pepper
  • pinch of salt
  • 1 shallot,roughly chopped
  • For the Tortillas:
  • 4 large tortillas
  • 2 tablespoons butter
  • 1 cup grated cheese

Method

Step 1

To Make Salsa: In a food processor,combine all roughly chopped salsa ingredients. Slowly add liquids while food processor is on. Add cumin and curry and process until fully incorporated.

Step 2

Season with salt and black pepper. Set aside,stirring occasionally.

Step 3

Shrimp: Preheat gas or charcoal grill to 375°F(180°C).

Step 4

In a large mixing bowl,combine shrimp,olive oil,brandy,lime juice,cayenne pepper and salt. Toss until shrimp well coated.

Step 5

Thread shrimp on the skewers alternating with shallots. Grill for about 5 minutes on each side until shrimp are pink.

Step 6

Cheesy Tortilla Rolls: Spread one side of each tortilla with a butter. Place on a sheet of aluminum foil. Add 1/4 of grated cheese on each tortilla and roll. Grill rolled tortillas until browned and cheese has melted.

Step 7

P.S. Use a small amount of dry lemon grass ground, ground ginger, lime zest and a mild chili powder as a substitute for lemongrass curry.

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