Life can be a bummer sometime when your main computer dies and that is where all of your recipes are! Fortunately I was able to go to my Canadian Living Recipe Box site and pull this recent one up for you. If you have never used an online recipe box they are great. When we were in California I could pull out my recipes from the various sites. Primarily I use Kraft Foods and Canadian Living.
This great holiday appetizer recipe comes from Canadian Living Magazine (see note at the bottom). I did these on the stove top grill and they were great, just turn halfway through cooking.
Ingredients
- 2 lb raw jumbo shrimp , (about 18) peeled and deveined
- 1 tbsp vegetable oil
Sweet Chili Dipping Sauce:
- 1/2 cup rice wine vinegar
- 1/4 cup packed brown sugar
- 1 tsp grated lime rind
- 4 tsp lime juice
- 2 tsp Asian hot chili sauce (I use Sambal Oelek chili paste which is in the Oriental section at Super Centre or Saveway in Canada)
- 2 garlic cloves , minced
- 1 tsp cornstarch
- 1 tbsp chopped fresh coriander
Preparation
Sweet Chili Dipping Sauce: In saucepan, bring vinegar, sugar, 2 tbsp (25 mL) water, lime rind and juice, hot sauce and garlic to boil over medium-high heat. Whisk cornstarch with 1 tbsp (15 mL) water; whisk into pan and boil until thickened, about 1 minute. Set aside. (Make-ahead: Let cool; refrigerate in airtight container for up to 2 days.) Stir in coriander.
In large bowl, toss shrimp with oil and half of the sauce; let stand for 10 minutes. Place shrimp on greased grill over medium-high heat; close lid and grill, turning once, until pink, about 6 minutes. Serve hot with remaining sauce for dipping. Source : Canadian Living Magazine: September 2006; Get
Buen provecho...2022 