These spicy kabobs are made with fresh gingerroot and curry powder.
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Shrimp
6 tablespoons Land O Lakes® Butter
1 tablespoon finely chopped fresh gingerroot
2 teaspoons curry powder
12 teaspoon finely chopped fresh garlic
12 pound (21 to 25 count) fresh large raw shrimp, peeled, deveined
Topping
13 cup sweetened flaked coconut, toasted
14 cup chopped green onion
STEP 1
Heat gas grill to medium or charcoal grill until coals are ash white.
STEP 2
Melt butter in 1-quart saucepan; stir in ginger, curry powder and garlic; reserve 2 tablespoons butter mixture. Thread shrimp onto 4 (14 to 16-inch) skewers. Brush with butter mixture.
STEP 3
Place skewers onto grill. Grill, turning and brushing with butter mixture 8-10 minutes or until shrimp turn pink .
STEP 4
Brush reserved butter mixture onto shrimp before serving; sprinkle with coconut and green onions.
If using bamboo skewers, soak them in cold water for 20 minutes before threading shrimp. This reduces the chance of exposed skewers ends burning on grill.
It’s no secret that grilling is one of the best and easiest ways to bring out the natural flavors of fish and seafood. From salmon to shellfish, serve your favorites hot off the grill with this collection that offers ways to enhance the freshness of fish with added layers of flavor.
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