Name: Grilled Shrimp Skewers with Ginger and Turmeric

Ingredients:

• 1 teaspoon ground ginger
• 1 teaspoon granulated garlic
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon fine salt
• 1/2 teaspoon freshly ground black pepper
• 1/8 teaspoon cayenne pepper (optional)
• 1 tablespoon neutral oil, such as avocado, grapeseed or canola
• 2 teaspoons fresh lemon juice
• 1 1/2 pounds large shrimp (26-30 per pound), cleaned, ideally tail
• Lemon wedges, for serving

Instructions:

• In a large bowl. stir together the ginger, garlic, turmeric, salt, pepper and cayenne, if using.
• Add the oil and lemon juice and stir to form a paste.
• Add the shrimp and toss to evenly coat.
• Thread about 5 shrimp onto each skewer.
• Place them on a platter or baking sheet.
• Place a second platter or baking sheet near the stove.
• Preheat a grill pan over medium-high heat (if you want to grill your shrimp outside, see COMMENTS).
• Cook the shrimp until no longer translucent and browned in spots with nice grill marks outside, 2 to 3 minutes per side.
• Serve hot, with lemon wedges on the side.

Comments:

• If using an outdoor grill, make preheating it your first step.
• To prepare the grill: If using a gas grill, preheat it to 400 degrees. If using a charcoal grill, fill a chimney starter with charcoal, light it and when the coals are red hot, pour them into the grill. Add more charcoal. When the coals have ashed over and are gray but still very hot, about 15 minutes, your grill should be medium-hot. (Use a grill thermometer or test the heat by holding your hand, palm-down about 5 inches from the grill. If you can hold it there for 4 to 5 seconds, the heat should be at medium, or 375 to 400 degrees.) If using charcoal, this dish may take about 15 minutes longer to prepare.
• If you are peeling and deveining the shrimp, put the skewers in water to soak before you start, and they should be ready for use by the time you need them.

Source: Washington Post, June 15, 2022

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