Three spicy elements lend their elements to the name of the recipe .... garlic, ginger, and red pepper flakes. But don't be thrown off with the word "firecracker" in the name. The spice won't blow the top of your head off, ruin your sinuses, or cause you to break a sweat. It's a comfortable heat that just makes you glad summer is here.
1½tablespoonsgingergrated on a microplane, or minced with a chef's knife
2teaspoonscrushed red pepper flakes
1½teaspoonssalt
2poundswild shrimp (16-20 count)peeled and deveined
2tablespoonsparsleychopped for garnish
lemon wedgesfor serving
Instructions
If using bamboo skewers, soak them for at least 30 minutes.
Mix oil, garlic, ginger, crushed red pepper, and salt in a bowl, then add the shrimp. Stir to coat as evenly as possible.
Thread five shrimp onto each skewer.
You can mix the spices with the shrimp and even skewer them ahead of time and let them hang out in the fridge for a while to marinate or you can grill immediately.
Heat the grill to hot, then lay the skewers on. Cook on one side 2-3 minutes (you'll see them start to turn orange), then turn to finish cooking on the other side. It should only take about 5-7 minutes total.
Garnish with chopped parsley and serve with lemon wedges.
Bon Appetit!
Notes
If this recipe sounds great, but you don't have a grill, use the broiler in your oven. Put the skewers on a baking sheet and be sure to move the oven rack up close to the burner. The cook time should be about the same as on the grill. Of course, you can also saute the shrimp in a skillet on the stove without skewering them. Get the skillet piping hot! Serving ideas: When it's hot in the summer, we like these spicy skewers with something cool, like Cole Slaw or Fennel Salad. But if you want a bit more to eat, steamed rice and grilled asparagus or zucchini is delicious. You can also skewer cubes of zucchini and fresh pineapple with the shrimp … oh man! So good.