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1
In a large bowl, whisk together lime juice, extra virgin olive oil, ginger, brown sugar, garlic, lime zest and sesame oil.
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2
Set aside.
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3
Peel and de-vein the shrimp leaving the tails intact.
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4
Add in shrimp to marinade and toss to coat thoroughly.
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5
Cover bowl or possibly place contents of bowl in a large re-sealable plastic food storage bag and chill for at least 1 hour.
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6
Pre-heat grill or possibly broiler.
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7
Thread shrimp and lime wedges onto 8 skewers, dividing proportionately.
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8
Cook shrimp skewers directly over medium-warm fire for about 5 min or possibly till shrimp are bright pink, turning once during cooking or possibly cook directly under the broiler, 3 to 4 inches from the heat source.
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9
For each serving place two skewers on top of a finely minced salad mix like radicchio and endive, or possibly romaine and arugola.
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10
Sprinkle with minced cilantro leaves.
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11
This recipe yields 4 servings.
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12
Comments: Fresh limes give this very fast and easy dish a real hit of citrus flavor.
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13
The smoky shrimp with an Asian edge are perfect for outdoor summer cooking, although they're equally as good when broiled.
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14
Wine Recommendation: This is a perfect Sauvignon Blanc dish.
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15
Look for a French Sancerre or possibly one of the fresh and grassy versions from California or possibly New Zealand.
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16
Robert Mondavi's Fume Blanc is a Californian classic and you cannot do better than New Zealand's Cloudy Bay.
