Skewered Orange-Basted
Shrimp on the Barbie
SeaMazz
Recipes developed by Karen Adler and Judith Fertig
12 wooden skewers
2 pounds SeaMazz frozen jumbo
(13- to 15-count) easy-peel
shrimp, thawed
1 teaspoon freshly grated
orange zest
2 tablespoons freshly squeezed lime
juice (from about 2 limes)
2 tablespoons dry sherry or rum
(white or dark)
2 green onions, ;nely chopped with
some of the green
2 teaspoons freshly grated ginger
ORANGE-GINGER BASTE
¼ cup ( 4 tablespoons) unsalted
butter, melted
1 cup freshly squeezed orange juice
(from about 4 oranges)
Soak the skewers in water for 30 minutes.
Prepare the baste: In a bowl, whisk together melted butter, orange juice,
orange zest, lime juice, sherry or rum, green onions and ginger. Reserve
half to pass at the table.
Prepare a hot ;re in your grill.
Thread shrimp onto the skewers. Brush liberally with the baste.
Grill the skewers for 2-4 minutes per side, basting again after turning, or
until the shrimp is ;rm and opaque, with good grill marks. Serve the skewers
drizzled with the reserved baste. Peel o; the shells and eat.
Serves 6 as a main course, 12 as an appetizer.
Tip: Thread the shrimp onto the skewers without crowding, so they cook evenly.
Wood-Grilled Salmon
with Honey Soy Glaze
SeaMazz
1 cup wood chips: alder, hickory,
oak or mesquite
4 7-ounce SeaMazz frozen skinless
salmon ;llets, thawed
HONEY SOY GLAZE
2 tablespoons honey
2 tablespoons soy sauce
1 teaspoon lemon pepper
1 tablespoon vegetable oil
Prepare a medium-hot ;re in your grill.
Prepare the glaze: In a bowl, whisk honey, soy sauce, lemon pepper and
oil together.
Add a kiss of smoke. For a charcoal grill, throw 1 cup of water-soaked and
drained wood chips on ashed-over coals. For a gas grill, place 1 cup dry wood
chips on a piece of aluminum foil, create a packet and poke holes in the top
of the packet before placing it near a heat source.
When you see the ;rst wisp of smoke from the wood, place the salmon on the
grill grates and close the lid of the grill. Grill for 3-4 minutes or until you can turn
the ;sh easily and one side has good grill marks. Brush the grill-marked side
with the glaze, close the lid and grill for 3-4 minutes more or until the ;sh is
done to your liking. To serve, transfer the ;sh to a platter and drizzle with any
remaining glaze. Makes 4 servings.
