Photo: Victor ProtasioThe star of Cooking Channel’sMan Fire Foodadds sweetness and a touch of heat to his recipeRoger Mooking’s Grilled Shrimp & Pineapple Skewers12 peeled raw jumbo shrimp, tail-on (about 12 oz.)1 Tbsp. olive oil1 garlic clove, finely chopped1 tsp. finely chopped shallot1 tsp. fresh lemon zest (from 1 lemon)½ tsp. ground coriander 3/8 tsp. kosher salt, divided½ fresh pineapple, peeled and cored, cut into chunks2 Tbsp. hot chile oil¼ cup coconut milk, shaken and stirred1 tsp. honeyFresh mint leaves1. Preheat grill to medium (350° to 400°). Pat shrimp dry, and place in a bowl. Add olive oil, garlic, shallot, lemon zest, coriander and ¼ teaspoon salt; toss to combine. Chill 15 minutes.2. Place pineapple chunks on a large plate. Drizzle with chile oil; flip to evenly coat all sides with oil.3. Using 4 metal skewers, alternate threading shrimp and pineapple, piercing shrimp on both tail and head side.4. Place skewers on oiled grill grates, and grill, uncovered, until shrimp is pink and just firm at thickest part and pineapple has grill marks, about 3 minutes per side. Remove from heat, and sprinkle with 1/8 teaspoon salt.5. Whisk together coconut milk and honey in a small bowl until honey is dissolved. Drizzle over skewers. Garnish with mint leaves.Serves: 4Active time: 20 minutesTotal time: 30 minutes
Photo: Victor Protasio
The star of Cooking Channel’sMan Fire Foodadds sweetness and a touch of heat to his recipeRoger Mooking’s Grilled Shrimp & Pineapple Skewers12 peeled raw jumbo shrimp, tail-on (about 12 oz.)1 Tbsp. olive oil1 garlic clove, finely chopped1 tsp. finely chopped shallot1 tsp. fresh lemon zest (from 1 lemon)½ tsp. ground coriander 3/8 tsp. kosher salt, divided½ fresh pineapple, peeled and cored, cut into chunks2 Tbsp. hot chile oil¼ cup coconut milk, shaken and stirred1 tsp. honeyFresh mint leaves1. Preheat grill to medium (350° to 400°). Pat shrimp dry, and place in a bowl. Add olive oil, garlic, shallot, lemon zest, coriander and ¼ teaspoon salt; toss to combine. Chill 15 minutes.2. Place pineapple chunks on a large plate. Drizzle with chile oil; flip to evenly coat all sides with oil.3. Using 4 metal skewers, alternate threading shrimp and pineapple, piercing shrimp on both tail and head side.4. Place skewers on oiled grill grates, and grill, uncovered, until shrimp is pink and just firm at thickest part and pineapple has grill marks, about 3 minutes per side. Remove from heat, and sprinkle with 1/8 teaspoon salt.5. Whisk together coconut milk and honey in a small bowl until honey is dissolved. Drizzle over skewers. Garnish with mint leaves.Serves: 4Active time: 20 minutesTotal time: 30 minutes
The star of Cooking Channel’sMan Fire Foodadds sweetness and a touch of heat to his recipe
Roger Mooking’s Grilled Shrimp & Pineapple Skewers
12 peeled raw jumbo shrimp, tail-on (about 12 oz.)1 Tbsp. olive oil1 garlic clove, finely chopped1 tsp. finely chopped shallot1 tsp. fresh lemon zest (from 1 lemon)½ tsp. ground coriander 3/8 tsp. kosher salt, divided½ fresh pineapple, peeled and cored, cut into chunks2 Tbsp. hot chile oil¼ cup coconut milk, shaken and stirred1 tsp. honeyFresh mint leaves
Preheat grill to medium (350° to 400°). Pat shrimp dry, and place in a bowl. Add olive oil, garlic, shallot, lemon zest, coriander and ¼ teaspoon salt; toss to combine. Chill 15 minutes.
Place pineapple chunks on a large plate. Drizzle with chile oil; flip to evenly coat all sides with oil.
Using 4 metal skewers, alternate threading shrimp and pineapple, piercing shrimp on both tail and head side.
Place skewers on oiled grill grates, and grill, uncovered, until shrimp is pink and just firm at thickest part and pineapple has grill marks, about 3 minutes per side. Remove from heat, and sprinkle with 1/8 teaspoon salt.
Whisk together coconut milk and honey in a small bowl until honey is dissolved. Drizzle over skewers. Garnish with mint leaves.
Serves: 4Active time: 20 minutesTotal time: 30 minutes
source: people.com
