Monday, January 10, 2011
This is a quick and easy meal to make that only takes half an hour from start to finish. The white soy sauce is a light brown soy sauce that barely colors the marinade but adds just the right amount of flavor. I adapted this recipe for Fish Kabobs from the South Beach Diet cookbook. So delicious!
2 tablespoons extra-virgin olive oil
2 tablespoons fresh squeezed lime juice
1 tablespoon Colman's mustard powder
1 tablespoon white soy sauce
36 medium shrimp, shelled and deveined, with tails (large shrimp is okay)
9 bamboo skewers (not necessary to soak them)
Preheat oven to 450˚F. Lightly oil a grill and place it over a pan lined with a sheet of aluminum foil for easy clean up.
In a medium glass baking dish, add the oil, lime juice, mustard, and soy sauce. Blend well with a spatula. Add the raw shrimp and toss to coat thoroughly. Refrigerate 5-10 minutes.
Thread 4 shrimp per skewer and place them in slightly overlapping rows. It's okay for the tails to touch. Put the shrimp kabobs in the oven to bake for 5-10 minutes, slightly longer if you are using large shrimp. The shrimp are cooked when they turn pink on both sides and are no longer translucent. Serve immediately.
The shrimp can also be grilled or broiled and will be cooked in half the time.