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Catch ‘em & Cook ‘em: Savory Shrimp on the Grill

March 7, 2018
By Capt. Dick May , Pine Island Eagle


1 Tbsp vegetable oil

2 Tbsp lime juice

1 Tbsp soy sauce

2 cloves garlic minced

2 tsp Thai sweet chili sauce

1 tsp grated fresh ginger

1 Lb large shrimp, peeled and deveined

How to:

1. Soak wooden skewers in cold water for 30 minutes before using

2. Combine all ingredients, except Shrimp, in a small bowl.

3. Thread shrimp on skewers.

4. Place kebobs in a shallow baking dish.

5. Pour marinade over shrimp, turning to coat.

6. Cover and marinate for 10-15 minutes, up to 1 hour in the refrigerator.

7. Grill kebobs over medium high heat for 2 minutes each side, until shrimp are cooked through.

Serves 5

Capt. Dick May was a former long-time island fishing guide and cookbook author.



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