Butterfly Chili Lime Prawn Spedini With Raspberry Dipping Sauce Recipes

BUTTERFLY CHILI LIME PRAWN SPEDINI WITH RASPBERRY DIPPING SAUCE

Steps:

• Stir together the lime juice, chili oil, and sea salt in a mixing bowl until the salt dissolves. Cut the shrimp through the back vein nearly through to the other side, leaving the two sides attached. Toss the shrimp in the marinade, cover, and refrigerate 4 hours. Soak the wooden skewers in water for 30 minutes.
• Make the raspberry dipping sauce by bringing the raspberry vinegar, sugar, and raspberries to a simmer in a saucepan over medium heat. Cook and stir until the raspberries have lost their form and turned into a sauce. Scrape the raspberry mixture into a fine mesh strainer, and allow any excess liquid to drip away. Discard the liquid, and place the pulp into a small bowl. Stir in the minced jalapeno peppers to complete the dipping sauce.
• Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
• Remove the shrimp from the marinade, and thread one onto each soaked skewer. Wiggle the skewer through the shrimp so that the tails are pointing upwards. These should look like lollipops. Place the skewers onto a broiler pan.
• Cook in the preheated oven until the shrimp start to look pink and a little toasty, about 2 1/2 minutes per side. Serve with the raspberry dipping sauce.

BUTTERFLY CHILI LIME PRAWN SPEDINI WITH RASPBERRY DIPPING SAUCE

Steps:

• Stir together the lime juice, chili oil, and sea salt in a mixing bowl until the salt dissolves. Cut the shrimp through the back vein nearly through to the other side, leaving the two sides attached. Toss the shrimp in the marinade, cover, and refrigerate 4 hours. Soak the wooden skewers in water for 30 minutes.
• Make the raspberry dipping sauce by bringing the raspberry vinegar, sugar, and raspberries to a simmer in a saucepan over medium heat. Cook and stir until the raspberries have lost their form and turned into a sauce. Scrape the raspberry mixture into a fine mesh strainer, and allow any excess liquid to drip away. Discard the liquid, and place the pulp into a small bowl. Stir in the minced jalapeno peppers to complete the dipping sauce.
• Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
• Remove the shrimp from the marinade, and thread one onto each soaked skewer. Wiggle the skewer through the shrimp so that the tails are pointing upwards. These should look like lollipops. Place the skewers onto a broiler pan.
• Cook in the preheated oven until the shrimp start to look pink and a little toasty, about 2 1/2 minutes per side. Serve with the raspberry dipping sauce.

BUTTERFLY CHILI LIME PRAWN SPEDINI WITH RASPBERRY DIPPING SAUCE

Steps:

• Stir together the lime juice, chili oil, and sea salt in a mixing bowl until the salt dissolves. Cut the shrimp through the back vein nearly through to the other side, leaving the two sides attached. Toss the shrimp in the marinade, cover, and refrigerate 4 hours. Soak the wooden skewers in water for 30 minutes.
• Make the raspberry dipping sauce by bringing the raspberry vinegar, sugar, and raspberries to a simmer in a saucepan over medium heat. Cook and stir until the raspberries have lost their form and turned into a sauce. Scrape the raspberry mixture into a fine mesh strainer, and allow any excess liquid to drip away. Discard the liquid, and place the pulp into a small bowl. Stir in the minced jalapeno peppers to complete the dipping sauce.
• Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
• Remove the shrimp from the marinade, and thread one onto each soaked skewer. Wiggle the skewer through the shrimp so that the tails are pointing upwards. These should look like lollipops. Place the skewers onto a broiler pan.
• Cook in the preheated oven until the shrimp start to look pink and a little toasty, about 2 1/2 minutes per side. Serve with the raspberry dipping sauce.

BUTTERFLY CHILI LIME PRAWN SPEDINI WITH RASPBERRY DIPPING SAUCE

Steps:

• Stir together the lime juice, chili oil, and sea salt in a mixing bowl until the salt dissolves. Cut the shrimp through the back vein nearly through to the other side, leaving the two sides attached. Toss the shrimp in the marinade, cover, and refrigerate 4 hours. Soak the wooden skewers in water for 30 minutes.
• Make the raspberry dipping sauce by bringing the raspberry vinegar, sugar, and raspberries to a simmer in a saucepan over medium heat. Cook and stir until the raspberries have lost their form and turned into a sauce. Scrape the raspberry mixture into a fine mesh strainer, and allow any excess liquid to drip away. Discard the liquid, and place the pulp into a small bowl. Stir in the minced jalapeno peppers to complete the dipping sauce.
• Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
• Remove the shrimp from the marinade, and thread one onto each soaked skewer. Wiggle the skewer through the shrimp so that the tails are pointing upwards. These should look like lollipops. Place the skewers onto a broiler pan.
• Cook in the preheated oven until the shrimp start to look pink and a little toasty, about 2 1/2 minutes per side. Serve with the raspberry dipping sauce.

BUTTERFLY CHILI LIME PRAWN SPEDINI WITH RASPBERRY DIPPING SAUCE

Steps:

• Stir together the lime juice, chili oil, and sea salt in a mixing bowl until the salt dissolves. Cut the shrimp through the back vein nearly through to the other side, leaving the two sides attached. Toss the shrimp in the marinade, cover, and refrigerate 4 hours. Soak the wooden skewers in water for 30 minutes.
• Make the raspberry dipping sauce by bringing the raspberry vinegar, sugar, and raspberries to a simmer in a saucepan over medium heat. Cook and stir until the raspberries have lost their form and turned into a sauce. Scrape the raspberry mixture into a fine mesh strainer, and allow any excess liquid to drip away. Discard the liquid, and place the pulp into a small bowl. Stir in the minced jalapeno peppers to complete the dipping sauce.
• Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
• Remove the shrimp from the marinade, and thread one onto each soaked skewer. Wiggle the skewer through the shrimp so that the tails are pointing upwards. These should look like lollipops. Place the skewers onto a broiler pan.
• Cook in the preheated oven until the shrimp start to look pink and a little toasty, about 2 1/2 minutes per side. Serve with the raspberry dipping sauce.

SALT AND PEPPER PRAWNS WITH LIME AND CHILLI DIPPING SAUCE

Steps:

• For dipping sauce, combine sugar and vinegar in a small frying pan and stir over a low heat until sugar dissolves.
• Cool, then add reamaining sauce ingredients.
• Season to taste with salt and pepper.
• Dry roast pepper and peppercorns in a small pan over low medium heat for 2 minutes or until fragrant, then cool.
• Grind roasted peppers, salt and rice flour until coarsely ground.
• Place prawns in bowl and sprinkle with pepper mixture to coat.
• Heat oil in wok and fry prawns in batches for 2 minutes or until cooked through.
• Drain on absorbent paper.
• Serve prawns immediately with dipping sauce and lime wedges to the side.

CRUNCHY CHILI LIME SHRIMP

Steps:

• Preheat oven to 425°. Place the first 7 ingredients in a greased 15x10x1-in. pan. Finely grate zest from lime. Cut lime crosswise in half; squeeze juice. Add zest and juice to shrimp mixture; toss to coat., In a small bowl, combine crushed chips, cilantro and oil; sprinkle over shrimp mixture. Bake until shrimp turn pink, 12-15 minutes. Top with tomatoes and avocado. If desired, serve with additional lime wedges and cilantro.