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Fresh Catch of the Day: Shrimp Honey Skewers

3 months ago

Healthy and delicious is the new buzz with honey as a natural sweetener

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Shrimp Honey Skewers

2 Tbsps lemon or lime juice

2 Tbsps rice vinegar

2 Tbsps honey

2 cloves of garlic, grated

2-3 Tbsps oil (canola, olive, sunflower)

1 Tbsp coarsely chopped cilantro or wansoy

Salt and pepper to taste

1 kilo large shrimps, peeled and deveined

*Zucchini slices

*Bell pepper (available in green, yellow, orange and red- any will do), large dice

*Tomatoes, quartered

  1. Mix lemon juice, vinegar, honey, garlic and cilantro in a bowl.  Season with salt and pepper.  Add  shrimp and marinate for 10-15 minutes.
  2. In a separate bowl, season zucchini, bell peppers and tomatoes with some salt and pepper.
  3. Skewer shrimp and vegetables alternately to make it colorful and appetizing. Grill for about 3-4 minutes on each side or until shrimp is cooked. (Do not overcook as it will get  rubbery!)

HONEY LEMON DRESSING:

Juice from 1 lemon

½ tsp lemon zest

3 Tbsps honey

3 Tbsps extra-virgin olive oil

½ tsp chopped fresh thyme

¼ tsp Dijon mustard

Salt and pepper to taste

  1. Put all dressing ingredients in a bowl and whisk. Or put all ingredients in a jar, cover tightly and shake vigorously. Refrigerate until ready to use. 

FOR THE SALAD:

Salad greens:

Use different types of lettuce like romaine, iceberg, endive etc.

Arugula, swiss chard, even the native pako also known as fiddlefern

From my garden:

Edible flowers like: cosmos, fortulaca, ternate

Pansit-pansitan which is a weed that grows in the shade

Other add-ons:

Japanese cucumber, carrots, and singkamas, sliced into matchsticks

  1. TO ASSEMBLE: 
  2. Wash salad greens and spin dry.  Arrange in a bowl with all the toppings and chill before serving.  Serve Honey Lemon dressing on the side. 
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