I’m finding myself change of state plenty this Summer with contemporary lemons, juice and even the zest. I’ve grilled the lemons and have used them during a grilled lemon basil salad dressing and additionally grilled chicken and vegetable food. keep tuned as a result of there’s still a lot of lemon recipes to come! It’s an ideal thanks to add bright, contemporary flavor to sauces, marinades and therefore the delicious dipping sauce for this grilled shrimp, that is therefore fast and simple to form within the kitchen appliance.
Lemon and ginger ar outstanding flavor pairings for shrimp. each ar recent, bright flavors and this dish is ideal to get pleasure from on a heat Summer evening with drinks that is however we have a tendency to enjoyed them this past weekend.
Prep time : 1 hour
Cook time : 6 mins
Total time : 1 hour 6 mins
Serves: 4-6
Ingredients:
- Zest of 1 lemon
- ¼ cup fresh lemon juice (1 large lemon)
- 2 garlic cloves, grated
- 1 tablespoon olive oil
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- 1 pound jumbo shrimp (21-25 count), peeled and deveined
- 1 cup sour cream
- Juice and zest of 1 lemon
- ½ teaspoon fresh ginger, grated
- ¼ teaspoon salt
- Small pinch freshly ground pepper (to taste)
Instructions:
1 - To a mixing bowl add the lemon zest, juice, garlic, olive oil, salt and pepper.
1 - To a mixing bowl add the lemon zest, juice, garlic, olive oil, salt and pepper.
2 - Whisk until combined.
3 - Add the shrimp to a bowl with a lid, or ziptop bag and cover with the marinade.
4 - Refrigerate for 1 hour.
5 - Preheat grill.
6 - To a food processor (or blender) add the sour cream, lemon juice and zest, ginger, salt and pepper.
7 - Pulse until well mixed. If the sauce is too thick, add a little more lemon juice until it is the right consistency.
8 - Transfer to a bowl and refrigerate.
9 - After 1 hour, remove the shrimp from the marinade and thread onto skewers. * see note
10 - Grill the shrimp on each side for 2-3 minutes.
11 - Remove from the grill and when cool enough take them off the skewers.
12 - Serve warm with the ginger lemon dipping sauce.
Notes:
If you are using wooden skewers, soak them in water for at least 30 minutes to prevent them from burning.
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