Saturday, September 17, 2011

"Salted Caramel" Grilled Shrimp

"Salted Caramel" Grilled Shrimp
(serves 4-6)

With the end of Summer approaching, it's not too late to fire up that grill!  Autumn is one of my absolute favorite times to barbecue ... crisp, cool air and no humidity make for comfortable and perfect grilling conditions.  In fact, did you know that meats and seafood grill better and faster in cooler weather?  Well, they do.

As a busy professional who prides herself on putting a healthy dinner on the plate each night, shrimp are always on my power rotation.  They are high in protein, low in fat, and cook in lightning speed.  Shrimp also take on the flavor of any interesting marinade, rub or glaze that you can think of.  With so many flavor combinations out there, you're really only limited by the bounds of your imagination.

Below is my recipe for "Salted Caramel" Grilled Shrimp, which I've been working on for some time now.  The sweet & salty glaze is music to your mouth, is so simple to make and will keep your family coming back for more.  But, the best part about this recipe is that, start to finish, you can make this flavorful culinary delight quickly.  Now that's a Real Meal for the Working Woman!!

- 2 packages of Kraft caramel squares
- 1 1/2 tablespoons of ground Kosher salt
- Approx. 18-20 large, peeled and deveined raw shrimp 
- Wooden skewers

- Wooden skewers, soaked in water for 20-30 minutes.
- Preheat your grill on the medium setting.
- In a saucepan, gently warm and melt 2 packages of Kraft caramel squares over medium low heat all at once.  Stirring frequently. 
- Once melted, add the ground Kosher salt and keep stirring.
- Dip each shrimp with tongs into the caramel.
- Spear 3-4 shrimp on each wooden skewer.  I prefer spearing the shrimp on 2 skewers each to prevent spinning while grilling.
- Grill the shrimp on the barbie, mate!  They take about 3-4 minutes total depending on your grill’s capabilities.  Do not overcook shrimp or they get chewy.  Flip them once about half-way through cooking.  (If no grill is in sight, heat a ridged grill pan over medium heat and spray with olive oil cooking spray.  Place skewered shrimp in the pan, and cook the same way, turning half-way through.)
- Generously brush the remainder of the caramel sauce all over the shrimp while grilling. 

Serving Suggestion:
I like to serve my shrimp over warm saffron or wild rice with fresh grilled asparagus on the side.  My friend likes to serve them over a chopped salad with crispy Chinese noodles and sesame dressing drizzled on top.  As you can see, the possibilities are endless.  I hope you WOW your loved ones with this one tonight!!

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