By Chuck Fuller
Delight your family and friends with this grilled shrimp with herbed dipping sauce.
1 tablespoon each chopped mint, oregano, chive or green onion.
1 teaspoon salt
1 teaspoon black pepper
1/2 cup fresh lemon juice
1/4 cup plus 1 tablespoon olive oil
1 tablespoon honey
1 teaspoon grated ginger or ginger paste
1 teaspoon chipolata powder (get it at AllSpice in the East Village)
2 pounds shrimp raw, peeled and deveined
In a small pot combine lemon juice, honey and 1/4 cup olive oil. Bring to a boil and reduce to a simmer until sauce begins to reduce. Remove from heat & stir in the herbs. Cover and keep warm.
Toss the shrimp in 1 tablespoon olive oil with the salt, pepper, ginger and chipolata powder. Grill the shrimp 2 or 3 minutes on each side and serve with the dipping sauce on the side, or toss the shrimp in the sauce and serve as a first course. Serves 4.
Chuck Fuller is the owner of Metro Specialty Products, a catering company aimed at medium- to high-end clients. He can be reached at firstname.lastname@example.org or 279-5922.