Jalapeno Tiger Prawn Ginger Skewers Recipes

Steps:

• Slit open the chillies from top to tail, taking care to leave the stalks intact. Scrape out the seeds. Divide the shredded basil and chopped ginger between the chillies and generously season the chiilies inside.
• Shell the prawns, leaving the tail section intact. Place a whole prawn inside each chilli, leaving the tail poking out of the pointed end. Smear a little butter on top of each prawn, then squeeze the chillies together to enclose the prawns.
• Thread 3 chillies, alternating colours, onto 2 short, parallel bamboo skewers so that the chillies look like the rungs of a ladder - you will need to soak the skewers for 20 minutes before using them. Repeat to make 8 ladders.
• Cook the chillies over fairly hot coals for about 5 minutes, turning frequently until they are softened and a little charred, and the prawns are cooked through. Serve with wedges of lemon. Delicious.

Steps:

• For the prawns: In a measuring cup, whisk together the agave, sugar, lemon juice and lime juice until the sugar is dissolved. Pour half of the mixture into a large bowl; reserve the rest in the cup for serving. To the marinade in the bowl, add the olive oil, chile flakes, paprika, garlic, ginger, orange zest, and salt and pepper to taste. Add the prawns, stirring to coat. Set aside to marinate for 10 to 20 minutes.
• For the grilled pineapple salsa: Prepare a grill for medium-high heat.
• Thread the pineapple cubes onto skewers. Grill until grill marks appear, turning once, 3 minutes per side. Remove the skewers from the heat; turn the heat down to medium.
• Remove the pineapple cubes from the skewers and place in a large bowl, along with the tomatoes, jalapenos, red onions, parsley and a pinch of salt. Stir to combine, then set aside.
• For the cilantro crema: Stir together the sour cream, agave, lemon juice and cilantro. Set aside.
• Grill the prawns: Clean and lightly oil the grill grates. Remove the prawns from the marinade and grill, turning once, until grill marks appear and the prawns are cooked through, about 2 minutes per side.
• Serve the prawns drizzled with the reserved marinade and the cilantro crema, and with the pineapple salsa on the side.

Steps:

• Combine first 8 ingredients in large bowl; whisk to blend. Add shrimp and stir to coat. Cover and refrigerate at least 1 hour and up to 2 hours, stirring occasionally. Prepare barbecue (medium-high heat) or preheat broiler. Thread 2 shrimp onto each skewer. Grill or broil until shrimp are just opaque in center, about 1 1/2 minutes per side. Arrange skewers on platter. Garnish with lime wedges and fresh cilantro sprigs. *Available at Asian markets and in the Asian foods section of many supermarkets.

Steps:

• Soak 12 wooden skewers in water for 20 minutes. Preheat a griller (broiler) on high.
• Combine all the Honey-Lime Butter ingredients in a small food processor fitted with the metal blade or in a blender, including paprika to taste. Process until smooth. Using a spatula, transfer to a small, heavy pan and place over low heat. Cook gently for 5 minutes to blend the flavors. Set aside.
• Prepare a heatproof grilling plate or barbecue plate by lining with heavy-duty aluminum foil. Drain the skewers and thread 2 prawns onto each of the skewers. Arrange the skewers on the foil-covered plate. Brush the prawns with some of the butter.
• Grill or broil, turning once and brushing with the butter to keep the prawns moist and well flavored, until cooked through, about 2 minutes on each side.
• Transfer to warmed individual plates and garnish with the coriander sprigs and lime halves. Best served immediately.