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
- Choose large shrimp. Remove the heads and shells but leave the tails intact for better presentation and easier handling.
- Carefully devein the shrimp by making a slight incision along the back and removing the vein.
- 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.
- Press gently to ensure the shrimp is secured along the skewer.===
- Drizzle the skewered shrimp with olive oil.
- Sprinkle with salt, pepper, and a light dusting of fennel.
- Heat a grill pan over medium-high heat until hot.
- 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.
- Remove the skewers from the grill and place them on a plate. Drizzle with half of the prepared dressing.
- Save the remaining dressing for serving.
For the Dressing
- 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.
- Stir well and let the mixture sit to blend the flavors.
- Garnish the skewers with a sprinkle of fennel.
- Serve alongside lime wedges, sweet chili sauce, or vegan mayonnaise.
- 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
- Use large shrimp for grilling; they hold up better to the heat and remain juicy.
- If using frozen shrimp, select ones with shells for better flavor and texture. Clean them thoroughly before use.
- The shrimp shells and heads can be saved to make a flavorful shrimp stock for risotto, sauces, or shrimp pasta.
- Avoid marinating the shrimp before grilling, as acidic ingredients can “cook” the shrimp prematurely, making them tough.
Enjoy!
Source: Argiro Barbarigou
