Jody Adams Grilled head-on shrimp with macadamia-spice
and Ming’s Spicy Mango Salsa
Serves 4 as an entrée
- 20 large head-on shrimp, peeled
and cleaned1 lime
- 1 teaspoon minced ginger
- 2 teaspoons honey
- 1 tablespoon vegetable oil
- 2 tablespoons coriander seed,
toasted
- 1 teaspoon cumin seed, toasted
- 1/3 cup macadamia nuts, coarsely
chopped and toasted
- 2 tablespoons sesame seeds,
toasted
- Kosher salt and freshly ground
black pepper
- 1 cup Ming’s Spicy Mango Salsa
1. De-vein the shrimp and place in
a bowl. Remove the zest from the lime and add to the
shrimp with the ginger, honey and vegetable oil. Toss well, cover and
refrigerate overnight. Reserve the lime.
2. Grind the coriander seeds in a
food processor and then add to the cumin seeds. Add the macadamia nuts
to the food processor and pulse until finely chopped. Add the coriander,
cumin and sesame seeds to the food processor, season with salt and
pepper and process to a coarse powder. Transfer the mixture to a
container with a tight fitting lid. The mixture will keep for several
weeks.
3. Preheat the grill to 350°F.
4. Season the shrimp with salt and
pepper. Grill the shrimp until cooked through.5. Cut the reserved lime
into quarters
6. Serve with Ming’s Spicy Mango
Salsa and lime wedges Sprinkle with macadamia nut/spice mixture.
