1/2 pound large raw shrimp, peeled and deveined
1/2 cup water
1/4 cup lime juice
1 teaspoon sesame oil or vegetable oil
2 tablespoons minced green onion
2 tablespoons minced fresh cilantro
1 dried habanero chile, rehydrated and very finely minced
1 clove garlic, minced
2 cups shredded zucchini
2 cups shredded carrot
Salt and pepper to taste


1. In a large glass bowl, place shrimp. In another bowl, combine water, lime juice, oil, green onion, cilantro, habanero, and garlic; pour over shrimp. Cover and chill for 2 to 6 hours.
2. Prepare outdoor grill with coals 5 inches from heat source or preheat broiler. Place shredded zucchini and carrot in a steamer basket over simmering water. Cover and steam about 3 to 5 minutes or until tender.
3. Drain shrimp; thread on skewers, season with salt and pepper. Broil or grill 3 to 5 minutes or until pink and no longer opaque. Serve shrimp over steamed vegetables.

Recipe Courtesy of Freida's, The Specialty Produce People.

Serve as a first course or increase the amount of shrimp to 1 pound and serve with mixed greens for a main course salad. Wear rubber gloves when handling the habanero. To rehydrate, soak the chile in boiling water to cover until softened.

Grilled Chile-Shrimp Salad
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