Serves 10 – 12
Rock Shrimp Skewers With Ginger, Cilantro & Lime Butter
Combine the butter, cilantro leaves, ginger, lime juice and zest. And salt and pepper in the bowl of a food processor and process until well blended. If you don’t have a food processor combine everything in a mixing bowl and mash the ingredients into the butter with a fork until well blended.
The butter can be made a day in advance and the unused butter can be frozen sealed tightly for up to 2 months.
Melt 4 tablespoons of the finished butter in a large sauteé pan over medium heat until bubbling. Add the shrimp and cook until no longer opaque, about 5 minutes. Remove the shrimp from the pan with a slotted spoon to a plate.
Leave the butter and juices in the pan with no heat. When the shrimp is just cool enough to handle put 3 or 4 on each skewer.
Place a mound of the whole cilantro on a serving platter.
Arrange skewers on top of the cilantro. Carefully reheat the butter and juice in the pan and pour over the skewers.
This makes a great appetizer for passing or buffet for 10 to 12 people. As a first course place the whole cilantro on smaller plates and put 4 or 5 skewers on each plate for 6 to 8 servings.