Pinchos de Gambas

pinchos-de-gambas_feature

written By Pemmie Sheasby of oil & vinegar

I AM ALWAYS experimenting with new ways to cook and serve my favorite dishes. My Himalayan Pink Salt Slab provides a natural cook top and serving platter in one, additionally my recipes now receive the benefits of natural, pure salt with no chemicals or additives. The salt plate is as versatile as it is easy to use. Cure, bake, sauté, grill or chill—there are a myriad of options as well as numerous recipes. Here is one of my favorites for the summer. Sounds complicated, but Pinchos de gambas is not only easy, but delicious! Pinchos are simply tapas on skewers and Gambas are shrimp. I

 

Pinchos de Gambas—A Shrimp Appetizer

Ingredients: 

Serves 4

12 jumbo raw shrimp, shelled and deveined

1 cup of white wine

1/8 cup of extra virgin olive oil

1 1/2 tablespoons minced fresh garlic

1/4 teaspoon thyme

1/4 teaspoon parsley

1/4 teaspoon oregano

1/2 teaspoon freshly ground black pepper

1/2 teaspoon smoked paprika

3 green onions

1 pink grapefruit halved (cut about 12 small wedges for skewers)

1 avocado halved

4 skewers – approximately 8 inches in length

 

Directions: 

Combine the wine, oil, thyme, parsley, oregano, and shrimp in a bowl and toss well. Short on time? Use a Saveurade Frejus instead. Cover the bowl and marinate in the refrigerator until ready to use, but no more than 4 hours. When ready to cook, allow shrimp to come to room temperature. Drain the marinade from ingredients and set the liquid aside. Thread each skewer with 3 to 4 shrimp and grapefruit wedges alternating between each piece of seafood. Brush with the remaining liquid. Sprinkle the black pepper and paprika on each skewer. Brush the green onions, grapefruit and avocado with extra virgin olive oil just before grilling.

Heat the salt plate on the BBQ grill according to directions. When the barbecue and the salt plate are hot, grill the shrimp for five to six minutes. Once the shrimp loses its translucent appearance it is ready to eat and can be served with the grilled avocado and grapefruit. Make a spritzer with the remaining wine, sit down and enjoy!



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