- The Washington Times - Tuesday, June 13, 2006

I never met a male who didn’t like the smoky goodness that grilling imparts to food, so this Father’s Day, I will move my kitchen outdoors to prepare a meal for my husband, a father of many years and now a grandfather. I will cook more than one dish over hot coals.

My husband loves steaks, so he won’t be disappointed when he bites into a juicy, spice-rubbed porterhouse that is charred on the outside and rosy pink inside.

I’m also going to grill ears of corn wrapped in their husks. A salad of tomatoes and green beans will complete the main-course offerings. What will be a surprise, however, will be the grilled shrimp with cumin mayo that I intend to serve as an appetizer.

Shrimp also happens to rank at the top of my husband’s all-time favorites list, especially when cooked on the grill. In this delectable and easy version, extra-large shrimp are marinated in lime juice and olive oil along with garlic and red pepper flakes. Then they are skewered and set atop the barbecue, where they cook quickly.

Whether you’re honoring your dad, a grandfather or someone else who has played a role in your life, a home-cooked meal that opens with a plate of these plump shrimp served with a cool, spirited sauce would be a winning way to celebrate on Sunday.

Grilled shrimp with cumin mayo

Wooden skewers

CUMIN MAYO:

4 teaspoons cumin seeds or 4 teaspoons ground cumin

1 cup regular or reduced-fat (not nonfat) mayonnaise

3 tablespoons chopped fresh cilantro

2 teaspoons fresh lime juice

SHRIMP:

16 extra-large shrimp (15 to 20 per pound count), peeled and deveined but with tails left on

1 tablespoon fresh lime juice

½ teaspoon grated lime zest

1/4 teaspoon kosher salt

1/8 teaspoon hot red pepper flakes

1 medium garlic clove, finely chopped

3 tablespoons olive oil

1 lime cut into 6 wedges for garnish

Have ready eight (6-inch or longer) wooden skewers that have been soaked in water for 30 minutes before using.

To prepare the mayonnaise, set a small skillet over medium heat and when hot, add the cumin seeds and cook, stirring, until fragrant, 2 to 3 minutes. Then place seeds in a spice grinder, or use a mortar and pestle, and grind them finely. If using ground cumin, place it in pan and stir constantly 1 minute to develop the flavor.

In a nonreactive bowl, whisk together mayonnaise, cilantro, lime juice and toasted cumin. Cover and refrigerate. (Mayonnaise can be prepared 2 hours ahead.) Makes about 1 cup.

Place shrimp in a nonreactive shallow dish or pan. In a small bowl, whisk together lime juice and zest, salt, pepper flakes and garlic. Whisk in olive oil, then pour mixture over shrimp. Marinate shrimp, turning several times, at cool room temperature 45 minutes.

When ready to grill shrimp, oil a grill rack and arrange it 4 to 5 inches from heat source. Prepare grill for a hot fire (high temperature). Skewer 2 shrimp on each skewer. When grill is ready, grill shrimp until they turn pink and are curled, 2 to 3 minutes per side. Do not overcook or shrimp will be tough.

To serve, arrange bowl of cumin mayo on a serving platter and surround with skewered shrimp. Garnish with lime wedges. Squeeze some lime juice over the grilled shrimp. Makes 4 to 5 servings as an appetizer.

TRIBUNE MEDIA SERVICES

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