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1
For Shrimp: Preheat a grill to high.
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2
In a large bowl, combine garlic, olive oil, salt, pepper, green onions, white wine, and lime juice to make a marinade.
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3
Place shrimp in the marinade and marinate for 10 to 15 minutes.
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4
Remove shrimp from marinade and thread onto skewers.
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5
See Cook's Note*
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Place shrimp on a hot grill for 1 1/2 to 2 minutes on each side, or until they turn pink.
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Do not overcook.
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Remove from the grill and remove the shrimp from the skewers.
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9
For Taro chip: Place a 10-inch straight-sided saute pan over medium high heat.
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Add the oil and heat until it reaches a temperature of 350 degrees F. Slice taro root thinly, a little thicker than a potato chip.
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It is easiest to do this on a mandoline.
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Once oil is up to temperature, fry the sliced taro root until lightly golden brown, about 2 minutes.
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13
Drain on a paper towel, salt, and set them side.
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14
For Salsa: Combine tomatoes, avocado, cilantro, and lemon juice in a bowl.
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Gently fold together.
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Season, to taste, with salt and pepper.
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To assemble, place 1 shrimp on top of a taro chip and garnish with 1/4 teaspoon of salsa.
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Arrange on a platter.
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19
Cook's Note*:
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20
When stringing the shrimp on skewers, we advise not to crowd the shrimp too close together because they will not cook evenly.
