Soy Sauce-Grilled Shrimp with Spinach Salad

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Soy Sauce-Grilled Shrimp with Spinach Salad
prep 45 min ∙ cook 20 min ∙ makes 4 servings ∙ difficulty Intermediate ∙ source Foodnetwork.com

INGREDIENTS

Base:

        ⅛ cup soy sauce
        1 lime, juiced
        1 teaspoon honey
        1 -inch piece fresh ginger, finely grated
        2 cloves garlic, finely chopped
        ⅛ cup canola oil, plus more for brushing
        For Soy Sauce-Grilled Shrimp with Spinach Salad:
        12 ounces large (21-24) shrimp, peeled, tail-on, and deveined
        Kosher salt and freshly ground black pepper

Spinach Salad:

        1/4 cup rice vinegar
        2 tablespoons soy sauce
        2 tablespoons canola oil
        1 tablespoon toasted sesame oil
        2 green onions, thinly sliced
        1/4 cup chopped fresh cilantro leaves
        8 ounces baby spinach
        1/2 cup chopped salted peanuts

DIRECTIONS

Whisk the soy, lime juice, honey, ginger, garlic and canola oil in a medium bowl until combined. Transfer half to a food processor fitted with the blade attachment and set aside. Add the shrimp to the marinade in the bowl and toss to coat. Cover and refrigerate for 15 minutes.

While the shrimp marinates, whisk together the rice vinegar, soy sauce, canola and sesame oils, scallion and cilantro in a small bowl.

Heat the grill to high. Remove the shrimp from the marinade, brush with canola oil, and season with salt and pepper. Skewer the shrimp and grill for 2 to 3 minutes per side, until just cooked through.

Toss the spinach with some of the vinaigrette and mound in the center of a serving platter. Arrange shrimp around spinach and spoon over more of the dressing. Scatter the peanuts over the salad and shrimp.

CHIPOTLE CHILLI AND LIME CHICKEN WINGS

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CHIPOTLE CHILLI AND LIME CHICKEN WINGS by COOKING UP THE PANTRY

These wings are very, very popular in our house, possibly because the boys are allowed to eat them with their fingers but even the fussiest, non-spicy food eater, loves them!

I remove the tips from the wings; I get great satisfaction from chopping them with my cleaver! Also, they look a little neater!

If you don’t have smoked salt just use regular and these wings happily cook on the barbecue too.

Serves 4-5

Ingredients

1.8-2kg chicken wings

3-chipotle chili in adobe sauce, sauce included

1 lime, zest and juice

2 tomatoes

2 cloves garlic

1 teaspoon smoked salt flakes

1-tablespoon brown sugar

Method

Combine all of the ingredients and allow to marinade for 12-24 hours.

Preheat the oven to 200 degrees Centigrade.

Line a large baking tray with baking parchment.

Lay the wings on the tray; you may need two trays, as you don’t want to over crowd them.

Bake in the oven for 25mins, remove and baste with the juices and the leftover marinade.

Return to the oven, baste regularly for a further 20-25 mins.

Remove from the oven and brush the wings again with the pan juices before serving.

 

PRAWNS WITH CHORIZO, GARLIC AND THYME

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PRAWNS WITH CHORIZO, GARLIC AND THYME
By COOKING UP THE PANTRY

This is a simple barbecue or pan-cooked bowl of deliciousness for nibbles or a starter.

There is no added oil and the flavours of the chorizo and prawns are brought together beautifully with a few wedges of lemon to squeeze over.

Serves 4-6

Ingredients

800g peeled prawns, tails still attached
200g chorizo, sliced thinly on the diagonal
2 cloves garlic, sliced
small bunch of thyme, leaves picked
lemon wedges to serve

Method

Heat a non-stick frying pan or barbecue plate over a medium to high heat.
Add the chorizo and cook until crispy on both sides, set aside.

Add the garlic and prawns and cook until the prawns are cooked through, nice and pink.
Return the chorizo to the pan or barbecue, add the thyme leaves and toss with the prawns.

Spoon into a serving dish and serve with lemon slices.