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    Flavourful and fast

    Ellie Krieger

    THE WASHINGTON POST – If you want to grill something special this weekend without trying too hard, these shrimp skewers answer that call. The look of them alone is a thrilling statement, with shrimp lined up dramatically while flashing a brilliant yellow-gold hue and gorgeous grill marks.

    The skewers deliver on all the bold flavor their appearance promises, with a kick-y balance of ginger, garlic and turmeric, punctuated with just enough cayenne pepper to add a tingly warmth, and brought together with salt and a generous amount of black pepper. (Fun fact: Black pepper enhances the absorption of the beneficial compounds in turmeric, so the two make a synergistic match, health- and flavour-wise.)

    Each of the rub’s spices are pantry staple ground and dried versions, making it easy to have the ingredients on hand, minimizing the possibility of burning during cooking (as fresh garlic often does, for example), and eliminating any need for chopping. The spices are simply stirred with a little oil and lemon juice to form a paste, then tossed with the shrimp, which are then threaded onto skewers. (The skewers can be prepared to this point up to a day ahead and kept covered in the refrigerator until you are ready to eat.)

    When that time comes, just fire up the grill and cook the skewers. They make for a tasty and healthy starter for a multicourse meal, but I like to serve them as a main course with grilled flatbreads and a green salad, and reap the big rewards of putting in very little effort.

    Grilled Shrimp Skewers with Ginger and Turmeric. PHOTO: THE WASHINGTON POST

    GRILLED SHRIMP SKEWER WITH GINGER AND TUMERIC
    25 minutes
    Four servings

    These shrimp skewers serve up big rewards for very little effort. The look of the them alone is a thrilling statement, with shrimp lined up dramatically on skewers, flashing a brilliant yellow-gold hue and gorgeous grill marks. They deliver all the bold flavor their appearance promises, with a kicky balance of ginger, garlic and turmeric, punctuated with just enough cayenne pepper to add a tingly warmth. They make for a tasty and healthy starter for a multicourse meal, or as a main with grilled flatbread and a green salad.

    You will need eight wooden or metal skewers.

    Make Ahead: If using wooden skewers, soak them in water for 20 minutes. The shrimp can be tossed with the seasonings, threaded onto skewers, covered and refrigerated for up to 1 day, before cooking.

    INGREDIENTS
    – One teaspoon ground ginger
    – One teaspoon granulated garlic
    – Half teaspoon ground turmeric
    – Half teaspoon fine salt
    – Half teaspoon freshly ground black pepper
    – One eighth teaspoon cayenne pepper (optional)
    – One tablespoon neutral oil, such as avocado, grapeseed or canola
    – Two teaspoons fresh lemon juice
    – One-and-a-half pounds large shrimp (26-30 per pound), cleaned, ideally tail on
    – Lemon wedges, for serving

    DIRECTIONS
    In a large bowl, stir together the ginger, garlic, turmeric, salt, pepper and cayenne, if using. Add the oil and lemon juice and stir to form a paste. Add the shrimp and toss to evenly coat. Thread about 5 shrimp onto each skewer. Place them on a platter or baking sheet.

    Place a second platter or baking sheet near the stove. Preheat a grill pan over medium-high heat (if you want to grill your shrimp outside). Cook the shrimp until no longer translucent and browned in spots with nice grill marks outside, two to three minutes per side. Serve hot, with lemon wedges on the side.

    To prepare the grill: If using a gas grill, set it to 375 to 400 degrees. If using a charcoal grill, fill a chimney starter with charcoal, light it and when the coals are red hot, pour them into the grill. Add more charcoal.

    When all the coals have ashed over and are gray but still very hot, about 15 minutes, your grill should be medium-hot. (Use a grill thermometer or test the heat by holding your hand, palm-down about five inches from the grill. If you can hold it there for four to five seconds, the heat should be at medium heat, or 375 to 400 degrees.) If using charcoal, this dish may take about 15 minutes longer to prepare.

    If you are peeling and deveining the shrimp, put the skewers in water to soak before you start, and they should be ready for use by the time you’ve prepped and seasoned the shrimp.

    NUTRITION INFORMATION PER SERVING (TWO SKEWERS)
    Calories: 67; Total Fat: 4g; Saturated Fat: 1g; Cholesterol: 54mg; Sodium: 634mg; Carbohydrates: 2g; Dietary Fibre: 0g; Sugar: 0g; Protein: 6g

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