Gayle Reeves' Blog

Grilled Shrimp w Strawberry Salsa

Gayle A. Reeves - Wednesday, July 01, 2015

For Strawberry Salsa

1 fresh serrano or jalapeño chili

1 cup finely chopped strawberries

¼ cup finely chopped white onion

2 tablespoons finely chopped fresh coriander (cilantro) or mint

½ teaspoon fresh lime juice

¼ teaspoon kosher salt

½ teaspoon sugar if desired

In a bowl stir together salsa ingredients.  Salsa may be made several hours ahead and chilled, covered.

Shrimp

24 large uncooked shrimp (about 2 pounds), peeled, de-veined, tails left intact

Salt and pepper

2 tablespoons olive oil

2 garlic cloves, minced

3 tablespoons fresh lemon juice (optional)

12 4” long wooden skewers, soaked in water for 20 minutes.

  1.  Sprinkle shrimp with salt and pepper.  Whisk oil and garlic in a medium bowl to blend.  Add shrimp;  toss to coat.  Let stand at room temperature 15 minutes.
  2. Skewer shrimp on wooden skewers.  Grill over medium heat until opaque in center, about 2 minutes per side.  Transfer to platter.
  3. Serve with strawberry salsa and jasmine or basmati rice if desired.