Bold, spicy flavors make these easy kabobs a great appetizer for parties or holiday meals.
Chef Capon recommends pairing this dish with the Chateau Ste. Michelle Columbia Valley Riesling, a flavorful white wine that's easy to drink. The crisp apple aroma plays nicely off the heat of the chile and ginger.
Chateau Ste. Michelle is part of Ste. Michelle Wine Estates
- 1 cup red chiles, seeded and minced
- ¼ cup minced garlic
- ¼ cup minced ginger
- ¼ cup minced shallots
- ½ cup tamari (gluten-free soy sauce)
- ¾ cup fresh lime juice, plus zest of 1 lime
- ½ cup orange juice
- 1 ½ cup olive oil
- 1 pound jumbo shrimp (about 15)
- Kosher salt and fresh black pepper
- 1 lemon, halved
- Thinly sliced scallions, for garnish
In a medium bowl, add the chilies, garlic, ginger, shallots, tamari, lime juice and zest, orange juice, and olive oil. Add the shrimp, toss and refrigerate overnight or for at least 1 hour.
Meanwhile, soak a container of wooden skewers in room temperature water for 1 hour.
Preheat a grill or grill pan to high heat. When ready to cook, thread 3 shrimp per skewer and season with salt and pepper. Arrange the skewers to grill or grill pan and grill for 2 ½ minutes on each side, basting each skewer generously with the marinade using a pastry brush. Add the lemon halves to the grill for the last 2 ½ minutes.
Serve the skewers garnished with the scallions and grilled lemon halves.
