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Grilled Shrimp With Honeydew Appetizers
Plan on two to three shrimp per person. For a spicier flavor, increase the
amount red pepper flakes in the marinade. The dipping sauce adds a nice extra
dimension but can be eliminated if you are short of time.
Ingredients
Serves about 6
1/2 pound medium to large raw shrimp, peeled
1/2 honeydew, cut with melon
baller
Marinade
1/2 tablespoon lemon zest (1 lemon)
2 Tablespoons Soy Sauce
1 Tablespoon rice vinegar
1 tablespoon peanut or canola oil
1/4 teaspoon crushed red
pepper flakes
1 clove garlic, chopped
Dipping Sauce (optional)
2 1/2 tablespoons lime juice (1 lime)
1
tablespoon peanut oil
1 1/2 teaspoons chopped Serrano chili pepper (1
pepper), wear glove when removing seeds and membranes
1 tablespoon rice
vinegar
1 tablespoon Asian fish sauce* or soy sauce
1 tablespoon shredded
fresh Thai basil or regular basil
2 scallions, chopped
1 teaspoon
sugar
1/2 teaspoon salt *Fish sauce is available in the Asian food section of most grocery stores or
in ethnic markets.
Equipment
Grill pan or hibachi
1. Combine all marinade ingredients and toss with shrimp. Place shrimp
in the refrigerator for at least 1/2 hour. If you are using a hibachi, start the
fire. Drain shrimp.
2. Combine the dipping sauce ingredients and refrigerate
(optional). When fire is hot, cook shrimp directly on grill for about 2 minutes
per side, or until they are pink.
3. Place one shrimp and one melon ball on
each toothpick. Sprinkle with dipping sauce. Place extra sauce in a little bowl
and serve alongside.
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