Happy Sunday! San Francisco was blessed with really warm weather this weekend (brace yourself…77 degrees… that’s pretty much SF’s heat plateau that we get to experience on a very rare occasion.) We all traded in our hoodies and rain boots for sun dresses and flip flops (who even owns flip flops here anymore?!?) Our beaches were packed with the vitamin D deficient and pale bodies of San Franciscans, all of whom were greased up in SPF 100 in attempt to soak in every last possible ray of sunshine. I wonder how many of us are suffering from a near 3rd degree sunburn today? Sunny SF > inevitable sunburn, in my opinion. That being said, we were craving tropical weather food. Carpe Diem, right? Tonight, we whipped up a delicious and light tropical shrimp dish. The flavors are wonderful; tangy lemongrass and lime, with the heat of the chiles and ginger and the sweetness of the honey added a complex bite to each shrimp. I am definitely keeping this recipe for our next warm day, which will hopefully be before 2013! Bon Appetit!
3 Cloves Garlic, minced
Grated zest of 1 lime
2 tablespoons fresh lime juice
1 tablespoon fresh grated ginger
1/2 teaspoon Asian chile garlic sauce
1 stalk lemongrass, finely chopped
2 tablespoons soy sauce or tamari
1/2 cup olive oil
2 tablespoons honey
1 lb jumbo shrimp
Tropical salsa (recipe will follow)
To make the marinade, combine the garlic, lime zest and juice, ginger, chile sauce, lemongrass, soy sauce, olive oil and honey in a bowl and whisk well to combine. Add the shrimp to the marinade, and toss to mix. Cover and refrigerate for 4 to 8 hours. (the longer the better!)
If you have a barbecue, definitely use it. Otherwise, you can pan sear the shrimp like I did. Remove the shrimp from the marinade and drain them in a strainer. Arrange the shrimp on a grill and grill until cooked through, or pan sear on a scorching hot pan until golden brown on both sides, about 2-3 minutes per side.
Serve the warm shrimp with the tropical salsa!
1 ripe mango, peeled and diced
1 cup fresh pineapple chunks
1 kiwi, peeled and diced
1/2 cup thinly sliced scallions
1/2 red bell pepper, diced
1 jalapeno pepper, stemmed, seeded and diced
grated zest of 1 lime
2 tablespoons finely chopped crystalized ginger
1 avocado, diced
1 tablespoon fresh minced cilantro
juice of 1 lime
1 tablespoon water
1 tablespoon honey
Mix all the ingredients and refrigerate, covered, for at least 2 hours for the flavors to develop.