Grilled Shrimp Appetizer with Cilantro and Ginger
1 Tbsp chopped ginger root
2 cloves garlic, chopped
1 dried red chili or
1 tsp asian chili sauce
Grated rind and juice of 1 lime
1/4 cup rum
1 Tbsp brown sugar
2 Tbsp chopped coriander or basil
1 Tbsp vegetable oil
1 1/2 lb shrimp
Combine all ingredients except shrimp in a bowl and stir together.
Stir in shrimp.
Cover and marinate for 1 hour or 4 hours, refrigerated.
Thread onto soaked bamboo skewers, making sure to skewer each end of the shrimp.
Grill on high heat about 3 minutes per side or until shrimp is cooked through.
Serve with Chimichurri Sauce.
Pairs Well With
From Holiday 2005 LCBO flyer