Sweet Thai Glazed Shrimp Skewers
Featuring LE14 Mosel Valley Riesling
January: Mosel Valley Riesling - Germany
Yield: 8 to 10 skewers
• 1/4 cup sweet Thai chili sauce
• 2 tbsp fresh lime juice
• 1 tbsp soy sauce or fish sauce
• 1 tbsp finely chopped fresh coriander (approx.)
• 2 tsp each toasted sesame oil and finely grated lime zest
• 2 tbsp melted butter
• Pinch cayenne pepper
• 1 lb large shrimp (31 to 40 count), peeled
• Steamed Jasmine rice
• Stir-fried mixed vegetables
Preheat broiler to high and arrange oven rack in the highest position.
Whisk chili sauce with lime juice, fish sauce, coriander, sesame oil and lime zest.
Measure out 2 tbsp of the mixture; blend with melted butter and cayenne. (Reserve remaining sauce for dipping.)
Pat shrimp dry on paper towel; thread onto soaked 8-inch wooden skewers (about 4 per skewer). Arrange on an oiled rack set over a foil-line baking sheet.
Brush all over with half the butter-sauce mixture.
Broil shrimp for 2 minutes. Turn and brush with remaining sauce. Broil for an additional 1 to 2 minutes or until pink and firm.
Sprinkle with additional coriander.
Serve as an appetizer with sauce for dipping. Or, serve drizzled with reserved sauce on a bed of steamed rice with stir-fried vegetables on the side.
Tip: Prepare shrimp on an indoor or outdoor grill. Preheat grill to medium and grease well. Grill shrimp for 3 to 4 minutes, turning and basting once or until pink, firm and well marked.
Pair with: LE14 Mosel Valley Riesling