Chili Lime Pasta Salad With Shrimp Skewers Food

CHILI-LIME PASTA SALAD WITH SHRIMP SKEWERS

Steps:

• Bring an 8-quart stock pot of water to a boil and generously season with salt. Cook broccoli for 2 minutes. Meanwhile set up bowl of cold water with ice cubes. Using a slotted spoon, transfer broccoli to ice bath; drain when cool. Using the same pot, cook pasta according to al dente package instructions.
• Meanwhile in a large bowl mix mayonnaise, cilantro, 1/2 teaspoon salt, 1/4 teaspoon black pepper, zest and juice of one lime, and chili flakes. Toss in red onion, cabbage, broccoli, and cooked pasta, mix well and refrigerate until ready to serve.
• Preheat grill on medium-high heat. Thread the shrimp onto the pre-soaked skewers. Drizzle with olive oil and season with salt and pepper. Place skewers on grill and cook until pink and lightly charred, about 2 minutes on each side. Transfer to a clean plate.
• Serve pasta salad with shrimp skewers and wedges of remaining lime. Garnish with cilantro.

GRILLED SHRIMP SALAD WITH CHILI-LIME DRESSING

Steps:

• For shrimp: In a medium bowl, whisk together oil, garlic, and red-pepper flakes. Add shrimp and scallions and toss to coat; refrigerate for 30 minutes.
• For the salad: In a small bowl, whisk together lime juice, oil, jalapenos, black pepper, and 1/8 teaspoon salt; let stand at room temperature while shrimp is marinating. In a large bowl, combine greens, avocado, and bell pepper.
• Generously coat a grill or grill pan with cooking spray and heat to medium-high. Alternately thread shrimp and scallions into 8 skewers. Lightly sprinkle shrimp and scallions with salt and grill, turning once and basting with any remaining marinade, until shrimp just turn pink, 2 to 3 minutes per side. Remove shrimp and scallions from skewers and add to salad mixture. Add dressing and toss gently. Arrange salad on 4 plates and serve.

CHILI, LIME AND SHRIMP PASTA SALAD

Steps:

• Cook the pasta according to the pack instructions. Drain, rinse in cold water until just cold, then drain again.
• Put the lime zest and juice, chilis, oil and sugar in a jug and whisk. Season well, then pour into a bowl with the shrimp, tomatoes, onion and cilantro.
• Add the prepared pasta and the salad leaves, toss well and serve.

COCONUT LIME SHRIMP SKEWERS

Steps:

• In a medium bowl, combine ginger, garlic, lime zest and juice, and coconut milk.
• Add shrimp, tossing to coat, and chill, covered, at least 1 hour and up to 1 day.
• Meanwhile, prepare your wooden skewers by soaking in water. For finger food/party portions, you'll want 24 6" skewers. Use about 12 long skewers if you're serving on dinner plates.
• Prepare a grill for high heat (450° to 550°; you can hold your hand 5 inches above cooking grate only 2 to 4 seconds).
• Spear 2 or 3 shrimp onto each 6" skewer in a "C" shape (through each end); cook, turning once, until flesh has just turned pink and is slightly charred, about 3 minutes on each side.
• Arrange skewers on a serving platter and sprinkle evenly with salt, a squeeze of lime juice, and coconut. Serve with extra lime wedges on the side.

GRILLED CHILE-LIME SHRIMP

Steps:

• Preheat grill to medium-high.
• In medium bowl, combine all ingredients except shrimp and stir well.
• Peel shrimp except for tail, and devein. Rinse and pat dry with paper towels.
• Place shrimp in large resealable bag. Add marinade. Through bag, rub marinade into shrimp. Place in refrigerator for 20 minutes. Halfway through, turn bag and give shrimp another marinade massage. (Do not marinate longer than 20 minutes, or the acidic lime juice will cook the shrimp).
• Place shrimp on cutting board and nestle them together in groups of six. Using 2 bamboo skewers for each group, skewer the shrimp together (this is for nice presentation, keeps shrimp from falling into the grill and makes them easier to turn). NOTE: Soak bamboo skewers in water for 15 minutes prior to use, to keep them from burning.
• Grill shrimp on an oiled grill rack 2 minutes per side, or until opaque.
• (Serve with Toasted Couscous with Grilled Mango and Zucchini).