Butterfly Shrimp in Lime and Ginger

July 8, 2007

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Here’s another, quick holiday grill you can do almost at the last minute. SAM

Juice of 1 lime (3 tablespoons)
2 tablespoons tamari sauce
2 tablespoons olive oil
1/4 ounce ginger root, peeled and minced (1 teaspoon)
2 cloves garlic, pressed
1/4 cup fresh cilantro leaves, stemmed
1 pound large fresh shrimp, shelled and de-veined with tails intact

Combine the lime juice, tamari, oil, ginger, garlic, and cilantro. Cut the shrimp almost in half, open, slightly flatten, and place in the lime marinade, stirring gently to coat. Cover and let stand 15 minutes. Thread the shrimp on skewers or place in an oiled, hinged basket. Grill over moderately hot coals for 3 to 5 minutes, turning occasionally and basting with the marinade. Shrimp are done when pink in color and lightly browned on the edges.
Makes 2 servings.