What you need: Makes 6 full skewers or 12 mini skewers
2 lb fresh or frozen large uncooked shrimp, deveined, tail on
For the marinade:
1 tsp ginger garlic paste
1 tsp brown sugar
1 tsp red chili/cayenne powder
1 tsp white pepper powder
1/2 tsp turmeric powder
4 Tbsp lime juice
Salt to taste
Bamboo skewers
Colored peppers, onions and tomatoes cut into large chunks
In a blender, make a fine paste of the marinating ingredients. Massage it into the shrimp and let it chill for about an hour in a sealed plastic bag. If you can do this the previous night, it will taste great.
In a blender, make a fine paste of the marinating ingredients. Massage it into the shrimp and let it chill for about an hour in a sealed plastic bag. If you can do this the previous night, it will taste great.
Soak
the bamboo skewers in water for about an hour before they are used. This prevents them from charring on the grill. Poke the marinated shrimp into skewers. Brush some light cooking oil or spray some cooking oil on
them.
Place
them on a medium heated open grill. Cooked them for about 4 minutes, and flip them over to the other side, glazing them with some more of the marinade. Cook them until they turn pink. You can squeeze some fresh lime juice on them before they are served. Place them on a bed of grilled onions and serve them hot. Enjoy!
