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"The marinade for these shrimp is a piquant mix of lemon juice, garlic, ginger, basil and parsely - which would taste just as wonderful with chicken or pork. The dipping sauce is almost chutney-like with chunks of whole tomatoes, lemongrass and lime juice add tang." Chef Kerry Simon is the creator of this dish - F&W Newsletter - October, 2009. When we made these for a small group - we served it with herbed angel hair pasta with Parmesan and a green leafy salad.It takes 2 hours to marinate - we prepared it early in the day and served it about 3 o'clock - absolutely wonderful! ;)
Units: US | Metric
Serving Size: 1 (205 g)
Servings Per Recipe: 10
The following items or measurements are not included: