Spicy Grilled Shrimp

Inter Courses, An Aphrodisiac Cookbook, by Martha Hopkins and Randall Lockridge

Recipe from Inter Courses, an Aphrodisiac Cookbook by Martha Hopkins and Randall Lockridge

“I’ll remember feeding him the spicy flavored shrimp — his tongue trailing my saucy fingers so slowly that I’m positive time stopped. I’ll remember him rubbing the spices along my mouth, only to lick them off seconds later. I’ll remember lips on fingers, tongues on mouths, heat and honey. And I will never think of grilled shrimp the same way again.”
~ Anne on her experience with spicy grilled shrimp and Eric, 6 dates in 2 weeks, Jacksonville, FL

Juice and zest of 2 limes
3 hot chili peppers, seeded and sliced
2 stalks lemon grass, outer leaves removed, sliced
1 (2-inch) piece ginger, grated (about 2 tablespoons)
2 cloves of garlic, crushed
2 tablespoons warm honey
6 tablespoons olive oil
1 tablespoon chopped cilantro
1 pound jumbo shrimp, shelled and deveined
Combine the lime juice, zest, chiles, lemon grass, ginger, garlic, honey, olive oil, and cilantro in a bowl; mix well. Add the shrimp, coating well. Refrigerate for 4 hours to marinate. Thread on skewers. Grill over medium-high heat for about 3 to 5 minutes on each side, being careful not to overcook.

Yields 2 to 3 servings.

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