Grilled Shrimp Skewers
A light and delicious entree.
- 2 tablespoons vegetable oil
- 4 cloves garlic, minced
- 1 tablespoon minced fresh ginger or 1 teaspoon ginger powder
- 2 tablespoons minced fresh lemongrass or 1 teaspoon dry shredded lemongrass
- 1 cup watermelon puree*
- 1/2 cup sugar
- 2 pounds skewered grilled shrimp
Make the glaze by heating the oil in a 2- or 3-quart saucepan over medium high heat and in it sauté the garlic, ginger and lemongrass for a few minutes. Reduce heat to low and stir in the remaining ingredients. Divide the mixture in two, setting aside one half for serving as glaze/drizzle. Use the other half for basting or marinating the raw shrimp. Note: do not mix liquid from the two halves to avoid contaminating the glaze/drizzle.
*To make the watermelon puree, remove seeds from fresh watermelon and cut into large chunks. Place in a blender and process until smooth and well pureed.
Makes 6-8 servings.