INGREDIENTS
- 1 lbs shrimp large
- 1/4 cup canola oil
- 1/4 cup fresh cilantro finely chopped
- 3 cloves garlic minced
- 1/2 lemon juiced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Strawberry Rhubarb Gastrique
- 1 cup sugar
- 1/2 cup vinegar
- 1/2 cup water
- 1 1/2 cups chopped rubarb diced
- 1 1/2 cups chopped strawberries diced
- salt and fresh black pepper to taste
METHOD
Grilled Shrimp
- In a large bowl make the marinade of canola oil, cilantro, garlic, lemon juice, salt and pepper
- Add the shrimp and mix.
- Let sit for 30 minutes in the fridge.
- Place the marinaded shrimp on the skewers, and let your grill get hot.
- Make sure to oil grill before placing the skewers down and cook for 2-3 minutes over medium high heat, then flip and cook for a further 1-2 minutes
Strawberry Rhubarb Gastrique
- In a non stick saucepan, boil sugar, vinegar, and water until reduced by half.
- Add rhubarb and strawberries , salt and pepper.
- Boil until fruit is soft and mixture is very thick, 5 – 10 mins.
- Spoon sauce over shrimp skewers, enjoy!