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Recipe from Inter
Courses, an Aphrodisiac Cookbook by Martha Hopkins
and Randall Lockridge
"I'll remember feeding him
the spicy flavored shrimp — his tongue trailing
my saucy fingers so slowly that I'm positive time stopped.
I'll remember him rubbing the spices along my mouth,
only to lick them off seconds later. I'll remember lips
on fingers, tongues on mouths, heat and honey. And I
will never think of grilled shrimp the same way again."
~ Anne on her experience with spicy
grilled shrimp and Eric, 6 dates in 2 weeks, Jacksonville,
FL
| Juice and zest
of 2 limes |
|
3 hot chili peppers, seeded and sliced |
| 2 stalks lemon
grass, outer leaves removed, sliced |
| 1 (2-inch) piece
ginger, grated (about 2 tablespoons) |
| 2
cloves of garlic, crushed |
| 2 tablespoons
warm honey |
| 6 tablespoons
olive oil |
| 1 tablespoon
chopped cilantro |
| 1 pound jumbo
shrimp, shelled and deveined |
Combine the lime juice, zest, chiles,
lemon grass, ginger, garlic, honey, olive oil, and cilantro
in a bowl; mix well. Add the shrimp, coating well. Refrigerate
for 4 hours to marinate. Thread on skewers. Grill over
medium-high heat for about 3 to 5 minutes on each side,
being careful not to overcook.
Yields 2 to 3 servings. |
