Here, our spicy Southeast-Asia inspired Sriracha–Kaffir Lime Rub adds plenty of punch to simply skewered shrimp, which cook up quickly in a hot grill pan. Serve them as is, as an appetizer while you prepare the main course, or try them over rice with a dash of your favorite hot sauce. Alternatively, serve them with tortillas, grilled meats and fajita toppings to put an unusual Asian spin on your usual Tex-Mex meal.
Sriracha–Kaffir Lime Shrimp Skewers
1 lb. (500 g) large shrimp, peeled and deveined, tails intact
1 Tbs. olive oil
1 1/2 Tbs. Sriracha–Kaffir Lime Rub
1 lime, halved crosswise
Preheat a grill or a grill pan over medium-high heat.
Place the shrimp in a bowl. Add the olive oil and rub, and toss to coat evenly. Thread the shrimp onto skewers.
Place the skewers on the grill or grill pan and cook, turning once, until the shrimp are pink and opaque and cooked through, 1 to 2 minutes per side. Meanwhile, place the lime halves, cut side down, on the grill and cook until nicely grill-marked, 3 to 4 minutes. Transfer the shrimp and lime halves to a platter and serve immediately. Serves 2 to 4.
Williams-Sonoma Test Kitchen
