Day 10. Skewered Shrimp on Wild Rice Pilaf

We ate this last Sunday evening, thinking the weather was going to cooperate for grilling.  Weather was marginal but Swen gamely BBQ'ed the shrimp outside. The vegetables on the kebabs were fantastic, shrimp was okay but not a recipe I will use again.  In fact, what I would do is use Leaf's recipe for "Amazing Spicy Grilled Shrimp" that she made over Christmas; but add some vegetables to the marinade and include them on the skewers. The flavor of Leaf's marinade was marvelous, a piquant flavor that suited the shrimp but didn't overpower it. mmm.

The rice pilaf was soggy, but that was more my not cooking it long enough or adding too much water - who knows. I have never successfully made Rice Pilaf unless it was a box mix.

So I am posting Leaf's Grilled Shrimp recipe (from Allrecipe website, submitted by Pat Rota), instead of Rosie's. 


Amazing Spicy Grilled Shrimp
Ingredients:

1/3 cup olive oil 1/4 cup sesame oil 1/4 cup chopped fresh parsley 2 tablespoons hot sauce 2 tablespoons minced garlic 1 tablespoon ketchup Directions: 1. Whisk together the olive oil, sesame oil, parsley, hot sauce, minced garlic, ketchup, chile sauce, salt, pepper, and lemon juice in a mixing bowl. Set aside about 1/3 of this marinade to use while grilling. 2. Place the shrimp in a large, resealable plastic bag. Pour in the remaining marinade and seal the bag. Refrigerate for 2 hours. 3. Preheat an outdoor grill for high heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade. 4. Lightly oil grill grate. Cook shrimp for 2 minutes per side until opaque, basting frequently with reserved marinade.

1 tablespoon Asian chile paste 1 teaspoon salt 1 teaspoon black pepper 3 tablespoons lemon juice 2 pounds large shrimp, peeled and deveined 12 wooden skewers, soaked in water