June 7, 2002, Newsletter Issue #59: Cottage Cooking: Great on the Grill
Tip of the Week
For a delicious, refreshing, easy main course dish try these superb shrimp skewers.
24 large shrimp -- peeled and deveined
1 Tablespoon vegetable oil
1/4 teaspoon salt
1/4 teaspoon pepper
Coriander Dipping Sauce
1 cup fresh coriander -- packed
1 Tablespoon jalapeno -- chopped
1 Tablespoon ground almonds
1/4 cup light mayonnaise
2 Tablespoons light sour cream
4 teaspoons lime juice
1 clove garlic -- minced
In a food processor chop coriander, almonds, and jalapeno pepper. Add
mayonnaise, sour cream and lime juice, puree until smooth. Stir in garlic
and transfer to dish. (Can be made ahead and refrigerated for 24 hours)
Thread each shrimp onto short metal skewers or soaked wooden skewers.
Brush with oil, season with salt and pepper. Place on greased grill over medium heat, close lid and cook turning once for 5 minutes or until pink.
Serve with coriander dipping sauce.
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