While at work on Monday, I decided that I wanted to make something a little different for dinner. A creation all my own, that didn’t require exact measurement or concise portions. Because really, a girl has gotta live every once in a while. I wanted something hearty but fresh and fairly healthy. I started thinking about the protein for my dish and decided that shrimp would be the perfect low fat meat for the meal. But how to flavor them?
Then it hit me. A garlic lime marinade for a savory tropical punch. But how to cook them?
On a skewer of course. Chop up and add some pineapple, red bell pepper and red onion and baby, you got one colorful stick of food.
Then I really hit my stride with the side dishes, after confirming with a chef friend of mine that the ingredients I wanted to incorporate would in fact be complimentary. Fried plantains, black beans, and coconut rice sounded extremely mouth watering.
But first, the appetizer.
Navel oranges, with the peel cut off sprinkled with salt, pepper, and crushed red chili flakes. The combination is undeniable.
Start by cutting your oranges in half. Then to make them sit flat on a plate, slice the peel off the other end. Next cut the rest of the peel off in 5 strips, to make the orange a pentagon.
Put a DASH of salt, a sprinkle of pepper, and a few good pinches of red chili flakes.
I would say 2 pieces (1 orange) is good for one person. Since it was just Matt and I, 2 full oranges were sufficient. Had to save room for the main course, of course.
The type of shrimp you want to use is up to you. I used fresh, uncooked, unpeeled shrimp. They were however de-veined, because I’m not down to deal with shrimp poop. Because I was going to be staking them my first task was removing the hard shell and tail. (Actually that was Matt’s first task, what a gentleman).
He turned this…
This is about 1/2 pound of shrimp so to get a good marinade I used 4 limes and 4 cloves of minced garlic. Put it in a small bowl with a lid, shake it for just a minute and then let it sit.