Grilled Shrimp with Jalapeño Vinaigrette
Makes 6 servings
2 pounds fresh medium shrimp, peeled and deveined (tails left on)
Jalapeño Vinaigrette (recipe follows)
Garnish: fresh cilantro, chopped fresh chives
1. Soak skewers for at least 30 minutes. Thread shrimp onto skewers, and place in a baking dish. Pour Jalapeño Vinaigrette over shrimp. Marinate in the refrigerator for at least 2 hours.
2.Preheat grill to medium-high heat (350° to 400°); spray grill rack with nonstick nonflammable grill spray. Place skewers on grill rack over direct heat. Grill, uncovered, for 4 minutes or until shrimp turn pink; turn skewers, and grill for an additional 4 minutes or until shrimp are done. Cool slightly, and serve immediately. Garnish with cilantro and chives, if desired.
Makes 1 cup
¾ cup olive oil
¼ cup white wine vinegar
¼ cup chopped fresh green onion
2 tablespoons fresh lime zest
2 tablespoons chopped jalapeño
2 tablespoons chopped shallot
1 tablespoon chopped garlic
1½ teaspoons kosher salt
¾ teaspoon freshly ground black pepper
1. In a small bowl, whisk oil and vinegar until smooth. Add green onion, zest, jalapeño, shallot, garlic, salt, and pepper, whisking to combine. Store, covered, in refrigerator up to 24 hours. Before using, let mixture come to room temperature, and whisk until smooth.