[Update my dinner status], I'm making this tonight.
3 chefs marked this as Favorite
Servings: 3 Servings
Total Time (median): 2 : 30 Active Time: 0 : 30
US/Metric: [convert to metric]
Ingredients
Preparation
Combine vinegar, lime zest, lemon zest, lime juice, lemon juice, ginger paste, garlic dill and thyme in a bowl. Add the shrimp and coat well. Place in refridgerator for two hours to marinate.
After 2 hours add Olive oil and recoat shrimp.
Skewer the shrimp on bamboo skewers to grill.
Grill over high heat charcoal for 3-4 minutes per side.
Serve over Herbed Rice
For Rice:
mix lemon juice, ginger, dijon, honey and dill in a small bowl.
cut remaining lemon chunk into three pieces
heat olive oil over medium heat
add rice and cook, stirring frequently until rice turns translucent
add the liquid ingredients and water
add the lemon chunks
reduce to low simmer and cook for 15 minutes until nearly tender
add the corn kernels and finish cooking
To Serve:
Remove lemon chunks from rice.
Pile a mound of rice in a colorful bowl.
Drizzle with a really fruity extra virgin olive oil
place skewers of shrimp on top and take to table
