GRILLED SHRIMP WITH TATSOI AND BASKET OF FIRE PEPPER

RECIPES

TIME TO MAKE:

1 HR

Shrimp skewers are a simple yet satisfying dinner option that can be taken to the next level with just a few unique Vegehome vegetables. We’re all about finding a reason to light up the BBQ, and this recipe will surely become a favorite! Tatsoi is excellent for grilling as it’s a cross between broccoli and bok choy. If you want to add a pop of flavor to your greens, try drizzling your plated dish with a balsamic reduction. Not one for a meal with an ingredient that hits 1,000 Scovilles? Swap the biquinho red brazil pepper for an herb such as dill and skip the cayenne.

INGREDIENTS

2 large garlic cloves (minced)
1 teaspoon kosher salt (or use coarse salt)
1⁄2 teaspoon cayenne pepper
1 Basket of Fire Pepper (chopped)
2 tablespoons peeled fresh ginger (minced)
2 teaspoons paprika
1⁄4 cup olive oil
1 tablespoon fresh lemon juice
2 lbs large raw shrimp (peeled and deveined)
3/4 pound tatsoi
1 Bunching Onion

MADE WITH

BASKET OF FIRE PEPPER

TATSOI

BUNCHING ONION

DIRECTIONS

In a small bowl, crush the garlic with coarse salt and combine with cayenne pepper, biquinho red Brazil pepper, ginger, and paprika.
Add in olive oil (set aside 1 tablespoon) and lemon juice. Mix until combined.
Toss the shrimp with the seasoning until evenly coated.
Cover and refrigerate for 30 minutes.
Meanwhile, soak the wooden skewers in cold water.
Prepare barbecue (medium-high heat).
Thread the shrimp onto the wooden skewers.
Cook the shrimp for 2-3 minutes per side or until opaque.
Heat one tablespoon of oil in a large nonstick skillet over medium heat.
Add Bunching Onion and stir for 1 minute.
Add tatsoi and sprinkle lightly with salt.
Toss until tatsoi is wilted but still bright green, about 2 minutes.
Divide tatsoi and shrimp skewers among four plates.