Lemon Grass Prawn Shrimp Skewers With Mango Mayonnaise Food

LEMON GRASS SKEWERED SHRIMP

Steps:

• Skewer shrimp and lemongrass. Mix garlic, Thai basil leaves, salt, pepper and cilantro together in a large bowl. Brush skewered shrimp with marinade. Marinate covered for 4 hours in the refrigerator. Grill skewers for about 2 minutes on each side.

GRILLED SHRIMP SKEWERS

Steps:

• Place the olive oil, lemon juice, salt, pepper, oregano, paprika and garlic powder in a large bowl; whisk to combine.
• Add the shrimp to the bowl and toss gently to coat evenly with the marinade. Marinate for at least 15 minutes or up to 2 hours max.
• Skewer 4-6 shrimp on each soaked skewer and place on a plate while skewering the remaining shrimp.
• Heat a grill or grill pan over medium high heat and cook the shrimp for 2-3 minutes on each side until the color is pink and shrimp is opaque.
• Serve warm with fresh parsley and lemon slices, if desired.

SHRIMP AND PLANTAINS ON SKEWERS WITH MANGO MAYONNAISE

Steps:

• Place the shrimp in a shallow dish or plastic container and pour the marinade over them. Cover and marinate for 4 to 6 hours in the refrigerator. Preheat the broiler.
• Transfer the shrimp to a broiling pan and broil for 2 to 3 minutes on each side, until just cooked. Set aside to cool.
• Heat just enough oil to cover the bottom of a large skillet and cook the plantain slices for 1 minute on each side or until golden and tender. Set aside to cool.
• Thread 2 shrimp and 2 plantain slices onto each small skewer and serve with Mango Mayonnaise as a dipping sauce.
• Mix the marinade ingredients together in a small bowl.
• Stir together all the ingredients in a medium-size bowl. Cover and chill until needed.

SHRIMP AND MANGO SKEWERS

Steps:

• Soak bamboo skewers in water for 15 minutes before using.
• Alternately, skewer shrimp, mango and onion pieces.
• Place in a dish large enough for skewers in one layer.
• Sprinkle garlic, cilantro, red pepper flakes and lime juice over all.
• Sprinkle with salt and pepper.
• Cover and refrigerate for 15 minutes, turning after 7 or 8 minutes.
• Prepare grill.
• Spray or lightly brush olive oil onto kebabs.
• Grill for 3 to 4 minutes per side or until shrimp is pink and opaque.
• Enjoy!

LEMON GARLIC SHRIMP SKEWERS

Steps:

• In a bowl, mix salt and sugar; add shrimp and stir to coat.
• Cover and chill 45 mins to 1 hour.
• Rinse shrimp well and drain; also rinse and dry bowl.
• Return shrimp to bowl; add olive oil, parsley, lemon peel, garlic and pepper. Mix to coat.
• Thread shrimp on soaked wooden skewers.
• Grill over hot coals or high heat (you should be able to hold you hand over the heat for only 2 to 3 secs) turning once, until shrimp are bright pink and opagque but still moist-looking, 5 to 6 minutes.

SALT & PEPPER PRAWNS WITH LEMON-GRASS MAYONNAISE

Steps:

• To make the mayonnaise, combine the water, lemon grass and lime rind in a saucepan over high heat. Bring to the boil. Cook for 5 minutes or until liquid has reduced to 1 tablespoonful. Set aside for 15 minutes to cool.
• Strain the lemon-grass mixture through a fine sieve into a small bowl. Add the mayonnaise and basil and stir to combine.
• Thread the prawns, tail-end first, onto the bamboo skewers.
• Preheat a barbecue grill on high. Combine the Sichuan pepper, black pepper and salt in a bowl. Sprinkle the pepper mixture over the prawns and cook on grill for 1-2 minutes each side or until prawns change colour. Transfer to a serving platter. Serve with lemon-grass mayonnaise and lime wedges.