Chai-Brined Shrimp Skewers
Recipe by Cooking Light May 2008
Credit: Becky Luigart-Stayner; Styling: Jan Gautro
We liked this recipe, but decided it could use some improvements. We brined the shrimp for 3 hours, but still thought it needed a little more flavor. I would dust the shrimp with a bit or cardamom before grilling to intensify the flavor.