Thai Shrimp Kabobs With Hot Ginger Sauce Food

SPICY THAI GRILLED SHRIMP

Steps:

• Pat shrimp dry with paper towels and thread shrimp onto four 12-inch skewers (wood skewers must be pre-soaked in water first.) Brush with 1 TB butter and season with cayenne and a pinch of salt on both sides. Keep chilled until grill is ready.
• Heat Thai sweet chili sauce in a small saucepan over medium heat until bubbling. Off heat, whisk in remaining butter, lime juice, and lime zest. Cover and keep warm.
• Grill shrimp over hot fire, about 30-60 seconds per side. Brush with glaze and serve immediately.

GARLIC SHRIMP KABOBS

Steps:

• Rinse and dry shrimp.
• Whisk olive oil, garlic, lemon juice, pepper, and parsley together in a bowl and pour into a large resealable plastic bag. Add shrimp, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 2 hours.
• Preheat an outdoor grill for medium heat and lightly oil the grate. Lightly coat metal skewers with cooking spray.
• Remove shrimp from the marinade and shake off excess. Discard the remaining marinade. Place about 5 shrimp on each skewer.
• Cook on the preheated grill until shrimp are bright pink on the outside and the meat is opaque, about 5 minutes; do not overcook.

THAI SHRIMP KABOBS

Steps:

• In a small bowl, stir together milk, lime peel, lime juice, sugar, curry, hoisin, and ginger.
• Place shrimp in a medium bowl.
• Pour 1/2 cup of the milk mixture over the shimp.
• Cover shrimp and refrigerate 30 minutes.
• Cover and refrigerate remaining milk mixture.
• Drain shrimp and discard marinade.
• Thread shrimp onto skewers, leaving 1/4 inch between pieces.
• Grill for 5-8 minutes or until shrimp turns opaque, turning skewers while cooking.
• Simmer reserved milk mixture 5 minutes.
• Mix into hot rice.
• Serve Shrimp over rice.

GRILLED SHRIMP SKEWERS WITH SOY SAUCE, FRESH GINGER AND TOASTED SESAME SEEDS

Steps:

• Soak 4-inch wooden skewers in cold water for 1 hour. Thread 1 shrimp onto each skewer so that the shrimp lie flat.
• Whisk together the soy, garlic, ginger, sesame oil, white wine vinegar, lime juice and peanut oil together in a small bowl. Place shrimp skewers onto a plate and drizzle with peanut oil to lightly coat. Season with salt and pepper.
• Heat grill. Grill shrimp 2 minutes per side or until just cooked through. Place shrimp on a platter, drizzle with vinaigrette and sprinkle with sesame seeds.

THAI SHRIMP KABOBS WITH HOT GINGER SAUCE

Steps:

• Combine marinade ingredients (oil through garlic) in a ceramic or glass bowl.
• Stir in shrimp, cover and refrigerate between 3 hours and overnight.
• Thread shrimp on skewers and grill just until opaque (about 5 minutes).
• SAUCE:.
• In a small saucepan, combine apricot preserves, soy sauce, lemon juice and 1/2 tsp grated ginger; bring to a boil.
• Dissolve cornstarch in orange juice and add to apricot mixture.
• Stir just until sauce thickens.
• Serve hot with shrimp.

THAI SPICED BARBECUE SHRIMP

Steps:

• In a shallow dish or resealable bag, mix together the lemon juice, soy sauce, mustard, garlic, brown sugar and curry paste. Add shrimp, and seal or cover. Marinate in the refrigerator for 1 hour.
• Preheat a grill for high heat. When the grill is hot, lightly oil the grate. Thread the shrimp onto skewers, or place in a grill basket for easy handling. Transfer the marinade to a saucepan, and boil for a few minutes.
• Grill shrimp for 3 minutes per side, or until opaque. Baste occasionally with the marinade.

BENIHANA'S GINGER SAUCE

Steps:

• chop onion and grate ginger on a cheese grater or micro plane other wise it's kinda fiberous.place all ingredients in a food processor and pulse until well blended.