Shrimp Kabob with Walnut-Red Chili Sauce

Recipes

Shrimp Kabob with Walnut-Red Chili Sauce

Submitted By: Chef Mike Isabella

These kabobs pop with juicy, spicy flavor and work well with most any menu. Tangy lemon, fresh chilis and walnuts add pizzazz!

Ingredients

For the Shrimp

1 1/2 pound peeled and deveined shrimp; 21/25 count

1/4 cup extra virgin olive oil

1 tablespoon finely minced fresh Fresno chili

1 tablespoon finely chopped parsley

1 tablespoon minced garlic

zest of 1 lemon

1 teaspoon kosher salt

For the Walnut-Red Chili Sauce

3 tablespoons canola oil

3/4 cup shallot

3 tablespoons minced garlic

3/4 cup coarsely chopped walnuts

3/4 cup water

2 teaspoons lemon juice

1 1/2 tablespoons chili garlic sauce, such as sambal (found in Asian section of grocery store or Asian market)

3 tablespoons extra virgin olive oil

1/2 teaspoon kosher salt

3 teaspoons orange zest

Directions

Combine shrimp, olive oil, Fresno chili, parsley, garlic and lemon zest in a large mixing bowl. Toss to evenly coat, cover with plastic wrap and refrigerate for 2-5 hours to marinate.
Meanwhile prepare walnut-red chili sauce. Heat canola oil in a sauté pan over medium heat. Add shallot and garlic and sweat for 3-4 minutes or until soft and translucent. Set aside to cool.
Toast walnuts in a sauté pan over medium heat for 5-6 minutes, shaking the pan often to prevent burning. When walnuts are fragrant and toasted remove the pan from heat.
Combine shallot, garlic, walnuts, water, lemon juice, chili sauce, olive oil and salt in a blender. Puree for 2-3 minutes or until sauce is smooth. Transfer to a serving bowl and stir in orange zest. Refrigerate until ready to use.
Once shrimp have marinated; heat grill to high.
Remove shrimp from refrigerator and thread on soaked bamboo skewers (approximately 3 per skewer). Season with salt.
Place skewers on the grill and cook for 2 minutes uncovered. Turn and cook for 2 minutes longer or until just cooked though.
Arrange skewers on a large serving dish and serve walnut-red chili sauce on the side.