Grilled Shrimp and Green Onion Skewers
Whatever you’re grilling, marinades have a reputation for taking hours--or at least too much time when you’re hungry. That’s not the case with these shrimp. Just a quick 10- to 15-minute soak in citrus juices gives the shrimp needed moisture during the grilling process, as well as adding flavor.
Serve the shrimp with sticky rice. Use a medium-grain rice such as Calrose, and be sure you follow the directions on the package--you don’t want the rice to turn out like wallpaper paste. Also, a bite of rice will help subdue the kick you’ll get from the chile-garlic glaze on the shrimp.
Combine the grapefruit juice, lime juice and olive oil in an 11x7-inch glass dish. Set aside.
Cut the root ends off the green onions and trim most of the green tops, leaving about 1 1/2 inches of the white part with some green at the top.
Thread the shrimp and the green onions on 2 (10-inch) skewers in this order: 1 shrimp, 1 green onion, 2 shrimp, 1 green onion, 2 shrimp, 1 green onion, 1 shrimp. When skewering the shrimp, make sure the skewer pierces the shrimp twice, once in the large end and once in the small end. Season the skewers with salt and pepper and place them in the marinade for 10 to 15 minutes, turning them over every few minutes.
Meanwhile heat the grill or a well-seasoned indoor grill pan over medium-high heat. Make the glaze by combining the garlic sauce and honey in a small bowl. Mix well and have a brush ready for grilling.
Grill the skewers until the shrimp are pink and brown around the edges and no longer translucent, 1 to 2 minutes a side. Brush with the glaze while grilling. Sprinkle with cilantro and serve.
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