|
Australia
Shrimp
on the Barbie
- 24
ea. Shrimp, peeled, deveined
- Wooden
Skewers
- 4
ea. Onion Flatbread
Tarragon
Drizzle: Ingredients:
- 1
fl. oz. Egg Yolk, Pasteurized
- 1
tsp. Roasted Garlic Puree 4 ea
- 1
tsp Lemon Juice, fresh squeezed
- 1
Tblsp Dry Mustard
- pinch
Cayenne
- 1
tsp White Balsamic Vinegar
- 2
Tblsp Tarragon, fresh chopped
- 2
½ fl. oz. Olive Oil
- Kosher
Salt
- Black
Pepper, fresh ground
Pepper
Shrimp Marinade:
- 1
fl. oz. Canola Oil
- 1
Tblsp. Soy Sauce, Tamari
- 2
fl. oz. Chili Garlic Sauce
- 2
fl. oz. Lime Juice(fresh squeezed)
- ½
Tblsp. BBQ Sauce
- 1
ea. Jalapeno Pepper (seeded, ribs removed, minced)
- ½
Tbsp. Garlic, minced
- 2
Tblsp. Cilantro, fresh, chop
- ½
Tblsp. Chives, sliced thinly
- 1
tsp. Kosher Salt
- ½
tsp. Black Pepper (Fresh ground)
Method
of Preparation for Tarragon:
Combine
in food processor: egg yolk, garlic puree, lemon juice,
dry mustard, cayenne and balsamic, puree on high. Add
oil in slow steady stream until all is incorporated, add
tarragon and puree, season with salt and pepper to taste.
Place in container and refrigerate until service.
Method
of Preparation for Marinade:
Combine
all ingredients and mix completely.
Final
Method of Preparation:
Place
six shrimp on each skewer, place skewers in a pan containing
the marinade is completely covering the shrimp. Refrigerate
and let marinate for 12 hours. Pre-heat a charcoal or
gas grill. Remove shrimp skewers from marinade, discard
marinade, and grill each side for 2-3 minutes until shrimp
are just cooked throughout. Grill each side of the flat
bread to warm. Serve shrimp skewers on flatbread with
tarragon drizzle.
Serves
4
|
