Grilled Coriander Shrimp Kabobs with Raita
Serves 6
Pairs beautifully with our aromatic HANNA Russian River Valley Sauvignon Blanc 2019
From "The Winemaker Cooks" by Christine Hanna
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Ingredients: 2 lb large shrimp/prawns, peeled and deveined, tails intact Marinade: 1/4 cup extra-virgin olive oil 2 tbsp fresh lime juice 1 tbsp ground coriander 1 tbsp ground cumin 2 tbsp chopped fresh cilantro/fresh coriander 1 tsp salt 1/2 tsp freshly ground pepper |
Raita: 1 1/2 cups plain whole milk yogurt 1/2 small shallot, finely chopped 1 cup finely diced peeled cucumber 2 tbsp finely chopped fresh mint 1 tsp salt 1/2 tsp freshly ground pepper
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In a large bowl, combine the shrimp/prawns and all the marinade ingredients; stir well. Cover and refrigerate for at least 1 hour or up to 3 hours.
Soak 12 wooden skewers in water for 1 hour. Preheat a gas grill/barbecue to medium-high heat, or prepare a medium-hot fire in a charcoal grill/barbecue.
Thread 4 or 5 shrimp/prawns onto each skewer, threading through the top and bottom of each shrimp so it lies flat. Grill for 2 to 3 minutes on each side, or until evenly pink. Serve with the raita alonside for dipping.
For the raita:
In a small bowl, combine all the ingredients and stir to blend.