Recipe: Coriander Citrus Shrimp "Lollipops"

Makes 16 to 20 pieces

Marinade:

1 tablespoon ground coriander

2 tablespoons orange juice concentrate

3 tablespoons olive oil

1 tablespoon finely minced orange zest

2 tablespoons fresh lime juice

1 tablespoon minced garlic

2 teaspoons Dijon mustard

¼ cup chopped cilantro

½ teaspoon red chili flakes

½ teaspoon salt

Nonstick cooking spray

1 pound large (16 to 20 per pound) raw shrimp/prawns

16 to 20 short (4- to 6-inch) skewers

Garnish: fresh cilantro sprigs

1. To marinate the shrimp: In a large bowl stir together the marinade ingredients until well combined.

2. Meanwhile, peel and devein the shrimp and remove the tails. (Or purchase cleaned raw shrimp.) Add shrimp to the marinade and stir to coat well. Cover and refrigerate for at least 1 hour or up to 4 hours. Soak the skewers in water for at least 1 hour.

3. To prepare the shrimp: Preheat oven to 450 degrees. Lightly spray a baking sheet with cooking spray and set aside. Skewer a shrimp, curled into a circle, on the tip of a skewer, so that it looks like a shrimp "lollipop." (Be sure to thread both head and tail ends of shrimp onto the skewer.) As each skewer is done, lay it on the prepared baking sheet, spacing the skewers apart, not touching. Spoon some of the marinade on top of each shrimp. (Discard remaining marinade.)

4. Roast the shrimp for about 5 minutes or until just cooked through and pink. Serve the shrimp skewers on a platter and garnish with cilantro springs.

Copyright 2007, Kathy Casey Food Studios