Grilled Yucatán Shrimp & Summer Vegetable RiceFeatured by Owl Ridge Wines in the Platinum Wine Club.
A delicious alternative to basic shrimp skewers. They come out tender and bursting with flavors of garlic, lemon and chili powder. Serve these with the summer vegetable rice and a glass of Sauvignon Blanc.Yield: 4 - 6
Prep Time: 20 Minutes
Cook Time: 40 Minutes
• 2 Tbs. Achiote powder
• 2 large garlic cloves, minced
• 1/3 cup fresh orange juice
• 1 Tbs. fresh lemon juice
• 1 Tbs. Ancho chile powder
• 1/4 tsp. cayenne pepper
• 1/4 cup olive oil
• 2 lbs. large shelled & deveined shrimp
• 1/2 cup cilantro leaves
• 1 1/2 cups long-grain white rice
• 3 Tbs. olive oil
• 1 med. yellow squash or zucchini, cut into half moons
• 1 cup yellow cherry tomatoes, halved
• 2 large scallions, thinly sliced
• 2 Tbs. chopped parsley
• Salt and pepper
For the Summer Vegetable Rice:
In a large saucepan of salted water, boil the rice until tender, about 15 min. Drain the rice well. Meanwhile, in a medium skillet, heat 3 Tbs. olive oil. Add the squash, tomatoes and scallions, season with salt and pepper and sauté over moderately high heat, tossing, until lightly cooked, about 2 min. Add the parsley and rice and toss. Season with salt and pepper.
Fire up the grill
In a large bowl, blend the Achiote, garlic, orange and lemon juices, chile powder, cayenne and 1/4 tsp. of salt. Whisk in the oil. Add the shrimp and toss. Refrigerate for 30 min. Thread the shrimp onto six 12-inch skewers. Season with salt; reserve the marinade. Grill the shrimp over a hot fire, basting with the marinade, until barely cooked through, 2 min. per side. Transfer to plates, sprinkle with cilantro and serve with rice and lemon wedges.