Sugar Cane Skewered Shrimp, Marinated with Lime, Chili and Chives
Episode 2: Nicole's Menu
|2||red jalapeno chilies, finely chopped (about 2 tablespoons)|
|½ bunch||fresh chives, finely chopped (about 2 tablespoons)|
|½ teaspoon||sea salt|
|2 tablespoons||olive oil|
|16||uncooked jumbo shrimp, peeled and deveined (about 1 pound/500 g)|
|1 8-inch/200 cm||stick of sugar cane|
|2||large ripe avocados, peeled and pitted|
|3 tablespoons/45 ml||fresh lemon juice (from 1 lemon)|
|1/2 cup/120 g||natural organic yogurt|
|Salt and freshly ground black pepper, to taste|
- Grate the peel from 2 limes into a large bowl. Stir in the, chilies, chives and salt. Add the shrimp and toss to coat. Drizzle the oil over and toss to coat again. Cover and refrigerate at least 20 minutes. Trim the bark from the sugar cane and discard. Cut the remaining sugar cane into 8 splinter-like skewers. Thread 2 shrimp on each skewer.
- Prepare the barbecue for high heat. Grill the shrimp until just opaque in the center, about 2 minutes per side. Halve the remaining lime and squeeze it over the shrimp on the grill. Transfer the skewers onto a platter and serve with the dip.
- Using a potato masher, mash the avocados with the lemon juice in a large bowl until smooth and creamy (alternatively a food processor can be used to make this dip extra creamy). Whisk in the yogurt. Season generously to taste with salt and pepper.
- Transfer to a serving bowl and serve with the shrimp.
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