Shrimp Satay with Spicy Preserved Lemon Salsa

Asian Preserved Lemons Grilled Salmon with Asian Gremolata Shrimp Satay with Spicy Preserved Lemon Salsa Preserved Lemon Couscous Salad Lidia Bastianich’s Chicken Breast with Preserved Lemon and Caper Sauce WINE NOTES Robert Sinsky Pinot Blanc: Pinot blanc is a grape on the rise in the US and ranges from sweet and viscous to light, crisp, and mineraly. This wine comes from organically farmed vineyards. This is another interesting characteristic to look for as the wines tend to express more of where they are grown. Great way to start a meal for two before moving onto a full bottle. Coltibuono “Roberto Stucchi” Chianti Classico: Chianti is not a wine, it is a region of Tuscany where a grape by the name of sangiovese is grown. Sangiovese’s light berry fruit and dried rose petal nose allow it to be a very soft support for a variety of dishes. The mellow tones of the wine bond well with dishes that are acidic, such as those containing tomatoes or lemons.		Shrimp Satay with Spicy Preserved Lemon Salsa Serve 4 12 large shrimp (U-15’s), butterflied and skewered (use 2 skewers threaded through the head and tail of 6 shrimp each) 1 preserved lemon, cut into ¼- inch dice 1 preserved jalapeño, stemmed and minced with the seeds 3 stalks scallions, sliced on the thin bias 2 cups English cucumbers, seeded and cut into ¼- inch dice Juice of 1 lime Shredded Iceberg lettuce or 1 banana leaf Kosher salt and freshly ground black pepper Grapeseed or canola oil for cooking Prepare a hot, clean grill and coat with non-stick spray. Drizzle oil on the shrimp satays, season with kosher salt and freshly ground black pepper and grill until cooked through, about 3 to 4 minutes a side. Meanwhile, mix the preserved lemons with jalapeños, scallions, cucumbers and lime juice. Season with kosher salt and freshly ground black pepper to taste. Lay cooked shrimp on a banana leaf or shredded iceberg lettuce and top with Spicy Preserved Lemon Salsa.


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