Shrimp Skewers with Roasted Lemon Salsa
PREP TIME: 20 Minutes COOK TIME: 10 Minutes TOTAL TIME: 30 Minutes
Ingredients
- Roasted Lemon Salsa
- 4 lemons, sliced into pieces
- 2 red chilis, such a cayenne, seeded and cut in quarters lengthwise
- 1/2 tablespoons olive oil
- 1/2 teaspoon sea salt
- 1/2 teaspoon sugar
- 2 tablespoons fresh mint, finely chopped
- 2 tablespoons fresh parsley, finely chopped
- 2 tablespoons capers, chopped
- 1 teaspoon white wine vinegar
- 1/2 teaspoon freshly ground black pepper
- Shrimp Skewers
- 700g large shrimp, peeled and deveined
- 3 cloves garlic, minced
- 3 tablespoons fresh lemon juice
- 1 tablespoon fresh oregano, chopped
- 1 tablespoon fresh basil, chopped
- 1 tablespoon freshly ground black pepper
- bamboo skewers
Method
- Preheat oven to 220° C.
- Arrange lemon slices and chilis on parchment lined baking sheet. Drizzle with olive oil and sprinkle with salt and sugar.
- Roast 15-20 minutes until lemons are beginning to soften and slightly charred. Remove from oven and cool.
- Assemble and attach KitchenAid® Food Grinder to your KitchenAid® Stand Mixer. Position bowl under strainer to catch lemon mixture. Remove peel from all but 2 lemon slices and discard. Set mixer to speed 6 and process lemons and chilis. Stir in mint, parsley, capers, vinegar, and black pepper. Set aside until ready to use.
- Soak bamboo skewers in water to prevent burning. Preheat gas or charcoal grill to medium heat.
- Toss shrimp with garlic, lemon juice, oregano, basil, and black pepper. Marinate 15-20 minutes while grill is heating.
- Skewer shrimp, 4-5 per skewer, and grill 5-6 minutes turning once until cooked through and slightly charred.
- Serve immediately with Roasted Lemon Salsa. Can be made ahead and stored in refrigerator up to 2 days.