Description
A fun citrus and spice twist on a beautifully butterflied prawn.
Ingredients
- 2 large limes, juiced
- 2 tablespoons chili oil
- 1 teaspoon sea salt
- 20 peeled and deveined jumbo shrimp, tails still attached
- 20 wooden skewers
- 2 tablespoons raspberry vinegar
- 2 tablespoons white sugar
- 4 ounces fresh raspberries
- 1 jalapeno pepper, seeded and minced
Instructions
- Stir together the lime juice
- chili oil
- and sea salt in a mixing bowl until the salt dissolves. Cut the shrimp through the back vein nearly through to the other side
- leaving the two sides attached. Toss the shrimp in the marinade
- cover
- and refrigerate 4 hours. Soak the wooden skewers in water for 30 minutes.
- Make the raspberry dipping sauce by bringing the raspberry vinegar
- sugar
- and raspberries to a simmer in a saucepan over medium heat. Cook and stir until the raspberries have lost their form and turned into a sauce. Scrape the raspberry mixture into a fine mesh strainer
- and allow any excess liquid to drip away. Discard the liquid
- and place the pulp into a small bowl. Stir in the minced jalapeno peppers to complete the dipping sauce.
- Preheat the oven’s broiler and set the oven rack about 6 inches from the heat source.
- Remove the shrimp from the marinade
- and thread one onto each soaked skewer. Wiggle the skewer through the shrimp so that the tails are pointing upwards. These should look like lollipops. Place the skewers onto a broiler pan.
- Cook in the preheated oven until the shrimp start to look pink and a little toasty
- about 2 1/2 minutes per side. Serve with the raspberry dipping sauce.
Prep Time: 30 mins
Cook Time: 10 mins
Total Time: 4 hrs 40 mins
Servings: 5