This summer stands to be the best year for my vegetable garden yet. J was kind enough to rebuild it for me this winter, so not only do I have twice the space but I also have better soil and more sun exposure. Naturally, this year I am determined to successfully grow cilantro and tomatoes.
If you enjoy cilantro than having it within reach in the summer is key for many fresh grilling recipes and salads. Unfortunately buying cilantro when at our cabin is a really bad idea. If I am lucky and cilantro is even available it is usually floppy and at least half of it is turning brown and wet at the edges. Frequently it is absent from the market altogether. Considering that the cabin is the location of our barbecue I am thrilled that so far my cilantro plant seems to be thriving.
The important thing to note when you marinate seafood in citrus is that it needs to be brief — unless you want ceviche. In 15 or 20 minutes the shrimp will pick up the lovely acidic flavour of the lime without being cooked itself. If you forget the shrimps are in the fridge for more than 30 minutes, I recommend calling in for pizza as they may have turned into rubbery little worms.
[print_this]Grilled Shrimp with Lime and Cilantro
(serves 2-3 as an appetizer)
1 teaspoon ginger, minced
1 teaspoon freshly minced cilantro
1 clove garlic, minced
1 dried red Thai chili, minced
1 tablespoon minced shallot
3 tablespoons olive oil
1 dozen shrimp or prawns
Zest and juice the lime and add to a small bowl. Add ginger, cilantro, garlic, chili and shallot plus a big pinch of salt and pepper. Grab a whisk and whisk the dressing furiously while you slowly stream in oil.
Rinse the shrimp and remove the shells. Use a sharp knife to devein the shrimps and pat them dry. Add to marinade, cover and refrigerate for 15 minutes. Prep your skewers. If you are using wooden skewers cover them with water and allow them to soak while the prawns marinate.
After 15 minutes turn your grill onto medium high and remove shrimp from the fridge. Impale the shrimp onto the skewers at the base of the tail and the middle of the head. Leave a bit of space between each shrimp.
Grill on high for about 2 minutes per side. Serve with extra limes on the side.[/print_this]