Ingredients

  • 10 large shrimp
  • 10 wooden skewers
  • A drizzle of olive oil
  • Freshly ground black pepper
  • Salt to taste
  • A sprinkle of fennel

For the Dressing

  • 1 lime (zest and juice)
  • ½ orange (preferably blood orange, juice only)
  • ½ chili pepper (finely chopped)
  • 2 tbsp olive oil
  • ½ garlic clove (grated)
  • 1 tbsp fresh ginger (grated)
  • Salt to taste
  • Freshly ground black pepper
  • 1 tbsp fennel (finely chopped)
  • Sweet chili sauce
  • Lime wedges
  • Vegan mayonnaise

Instructions

  1. Choose large shrimp. Remove the heads and shells but leave the tails intact for better presentation and easier handling.
  2. Carefully devein the shrimp by making a slight incision along the back and removing the vein.
  3. Thread each shrimp onto a skewer to keep them straight during grilling. Insert the skewer through the tail and push it through to the end of the body.
  4. Press gently to ensure the shrimp is secured along the skewer.===
  5. Drizzle the skewered shrimp with olive oil.
  6. Sprinkle with salt, pepper, and a light dusting of fennel.
  7. Heat a grill pan over medium-high heat until hot.
  8. Grill the shrimp skewers for 2 minutes on each side, ensuring they remain tender and juicy. Adjust the total grilling time to 3-4 minutes depending on the size of the shrimp. Avoid overcooking.
  9. Remove the skewers from the grill and place them on a plate. Drizzle with half of the prepared dressing.
  10. Save the remaining dressing for serving.

For the Dressing

  1. Combine all dressing ingredients in a bowl: finely chop the chili, grate the ginger, and mix with olive oil, lime juice and zest, orange juice, grated garlic, salt, and pepper.
  2. Stir well and let the mixture sit to blend the flavors.
  3. Garnish the skewers with a sprinkle of fennel.
  4. Serve alongside lime wedges, sweet chili sauce, or vegan mayonnaise.
  5. For an alternative cooking method, bake the shrimp skewers in the oven at 200°C (400°F) under the grill for 4-5 minutes, flipping halfway through.

Chef’s Tips

  1. Use large shrimp for grilling; they hold up better to the heat and remain juicy.
  2. If using frozen shrimp, select ones with shells for better flavor and texture. Clean them thoroughly before use.
  3. The shrimp shells and heads can be saved to make a flavorful shrimp stock for risotto, sauces, or shrimp pasta.
  4. Avoid marinating the shrimp before grilling, as acidic ingredients can “cook” the shrimp prematurely, making them tough.

Enjoy!

Source: Argiro Barbarigou