Shrimp Trifecta
Today I bring you Shrimp Trifecta. Coconut, garlic and ginger is a wonderful combination for the grill. This dish was inspired by a recipe my sister made when we vacationed together
this summer. Picture this; four adults in flip flops, sitting on chairs surrounding the kitchen table, leaning forward on our elbows towards a tray in the center piled high with shrimp. Juice was running through our fingers and all over our faces. Not a word was spoken. I'm guessing this scene must have been similar to the worlds first people slurping down a kill after inventing fire. My mother is probably rolling over in her grave at our behavior since she practically wrote the book on table manners and social etiquette. I'm not sure if our voraciousness was due to the competition Ladder Golf games, competition swimming, or the heat, but those shrimp were devoured in a matter of minutes. We all sat back from the table and looked at each other. A look that would tie for either guilty pleasure or shock that we just ate some of the best shrimp of our lives in record time. This was a very special treat. This is my version of her recipe.
3/4 can coconut milk
4 cloves garlic, minced
1/2 t. fresh ginger, minced
1 serrano chile, minced3 T. finely chopped cilantro
Juice from a whole lime
36 large shrimp
Salt and freshly ground black pepper
Directions: Set a large mixing bowl on the counter and place a gallon size ziplock baggy in it. Open the top of the baggy and add coconut milk, garlic, ginger, chile, cilantro and lime juice. Add shrimp, remove air from baggy and seal. Marinate shrimp in refridgerator at least four hours and up to 24 hours. Using tongs, remove shrimp carefully from mixture and place on hot prepared grill. Sprinkle with salt and pepper as desired and grill 2 to 4 minutes depending on thickness of the shrimp. Your shrimp should be curley and pink. Remove from grill on to a serving tray. Don't forget to remove the shells prior to eating them! Enjoy...we certainly did!
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