January: Mosel Valley Riesling – Germany
Yield: 8 to 10 skewers
Ingredients:
• 1/4 cup sweet Thai chili sauce
• 2 tbsp fresh lime juice
• 1 tbsp soy sauce or fish sauce
• 1 tbsp finely chopped fresh coriander (approx.)
• 2 tsp each toasted sesame oil and finely grated lime zest
• 2 tbsp melted butter
• Pinch cayenne pepper
• 1 lb large shrimp (31 to 40 count), peeled
Suggested Accompaniments:
• Steamed Jasmine rice
• Stir-fried mixed vegetables
Method:
Preheat broiler to high and arrange oven rack in the highest position.
Whisk chili sauce with lime juice, fish sauce, coriander, sesame oil and lime zest.
Measure out 2 tbsp of the mixture; blend with melted butter and cayenne. (Reserve remaining sauce for dipping.)
Pat shrimp dry on paper towel; thread onto soaked 8-inch wooden skewers (about 4 per skewer). Arrange on an oiled rack set over a foil-line baking sheet.
Brush all over with half the butter-sauce mixture.
Broil shrimp for 2 minutes. Turn and brush with remaining sauce. Broil for an additional 1 to 2 minutes or until pink and firm.
Sprinkle with additional coriander.
Serve as an appetizer with sauce for dipping. Or, serve drizzled with reserved sauce on a bed of steamed rice with stir-fried vegetables on the side.
Tip: Prepare shrimp on an indoor or outdoor grill. Preheat grill to medium and grease well. Grill shrimp for 3 to 4 minutes, turning and basting once or until pink, firm and well marked.
Pair with: LE14 Mosel Valley Riesling
