Community Recipe
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Shrimp Sate Supper

• Lemony broccoli: Cook 1 (12-ounce) package broccoli florets in boiling water 3 minutes or until crisp-tender; drain. Place broccoli in a large bowl. Add 2 teaspoons fresh lemon juice, 2 teaspoons butter, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Toss gently to coat.

• White wine

GAME PLAN

1. While grill heats:
• Bring water to boil for broccoli
• Squeeze juice for broccoli
• Prepare salsa

2. While broccoli cooks:
• Thread shrimp on skewer

3. Grill shrimp.

Shrimp Sate with Pineapple Salsa

Buy peeled, cored fresh pineapple for the salsa. Enjoy the rest of it in a fresh fruit salad.

Ingredients

Salsa:
3/4 cup finely chopped pineapple
1/4 cup finely chopped red onion
1 tablespoon minced seeded jalapeÃ±o pepper
1 tablespoon chopped fresh cilantro
1 tablespoon cider vinegar
1 teaspoon honey

Sate
2 tablespoons chopped fresh mint
2 tablespoons fresh lime juice
1/4 teaspoon salt
1/4 teaspoon chili powder
24 large shrimp, peeled and deveined (about 1 1/2 pounds)
Cooking spray
4 cilantro sprigs (optional)

Preparation

Prepare grill.

To prepare salsa, combine first 6 ingredients in a medium bowl.

To prepare saté, combine mint, juice, salt, and chili powder in a large bowl; add shrimp, tossing gently to coat. Thread 3 shrimp onto each of 8 (6-inch) skewers. Place shrimp on grill rack coated with cooking spray; grill 1 1/2 minutes on each side or until shrimp turn pink. Serve with salsa. Garnish with cilantro sprigs, if desired.

Cooking Light JULY 2005

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