Shrubby Shrimp on the Bar-B
  • 1tbsp vegetable oil
  • 2 garlic clovesunpeeled and cut in half
  • 2 large shallots, unpeeledcut into wedges
  • 1tsp dry red chili flakes
  • 6tbsp coconut milkunsweetened
  • 4-5tbsp Spiker’s Ginger Bite Shrubor other flavors
  • 1tbsp Asian fish sauce
  • 2tsp Lime juicefreshly squeezed
  • 1 1/2pounds fresh shrimpmedium or large, peeled and deveined
  • 1 1/2tbsp chopped basil, mint, or cilantroor a combination of 2 or more
  • 1 fresh limes for garnish
  1. Combine oil, garlic and shallots in a small, heavy skillet and cook over low heat, stirring frequently, until shallots have browned and are beginning to soften (about 8 minutes). Stir in dried peppers, and cook about 2 minutes more, stirring frequently, to toast them lightly. Transfer to a plate to cool.
  2. When the garlic and shallots are cool, peel the skins and trim off the nubby ends. Place in a food processor or blender along with pepper flakes, coconut milk, fish sauce and 3 tablespoons Spiker’s Ginger Bite shrub. Puree into a smooth sauce, add lime juice and season with salt and pepper.
  3. Pat the shrimp dry with paper towels, and place in a bowl. Add about half the sauce, and toss until coated. Cover and refrigerate 45 to 60 minutes. While the shrimp is marinating, soak Meanwhile, soak 8 bamboo skewers in water to cover, and prepare a medium-hot grill.
  4. Drain the skewers. Thread 3-4 shrimp on each, without letting the shrimp touch each other. Lightly brush the hot grill rack with oil, and grill the shrimp, turning skewers once, until they are browned, firm and just cooked through, about 5 minutes total.
  5. Slide the shrimp off skewers onto warm plates. Drizzle each serving with 1 teaspoon of the remaining shrub, sprinkle with herbs, and spoon remaining coconut sauce alongside. Garnish with a slice of lime.
Recipe Notes

This recipe can easily be changed from an Asian influence to one with other flavor profiles, simply by using a different shrub. Pineapple Basil, Apple Crisp, and Crangerine are all oustanding substitutions.

Recipe courtesy of Spiker’s Shrubs, Greenfield MA. For more tasty ideas visit .