Ginger-Lime Marinated Shrimp Kebabs with Grilled Flank Steak and Cilantro Butter
Photo: Jean Allsopp; Styling: Mindi Shapiro
Yield: Makes 4 servings
- 2 teaspoons grated lime rind
- 1/4 cup fresh lime juice
- 2 tablespoons chopped fresh cilantro
- 1 tablespoon olive oil
- 1 teaspoon grated fresh ginger
- 2 garlic cloves, minced
- 1 pound medium shrimp, peeled and deveined
- 12 large cherry tomatoes
- 1 red onion, cut into pieces
- 1 yellow or green bell pepper, cut into 1-inch pieces
- 1/4 teaspoon salt
- Lime wedges
- Grilled Flank Steak and Cilantro Butter
- Combine first 6 ingredients in a bowl.
- Thread shrimp, tomatoes, onion, and bell pepper on 4 (12-inch) skewers. Place kebabs in a shallow dish; brush with marinade. Cover and refrigerate 1 hour.
- Remove kebabs from marinade, and discard marinade. Grill kebabs over high heat (400° to 500°) 4 to 6 minutes or just until shrimp are opaque, turning once. Sprinkle with salt and serve with lime wedges and Grilled Flank Steak and Cilantro Butter.
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