Ruffino's: Grilled shrimp skewers with mango salsa
BATON ROUGE - Our March Chef of the Month, Peter Sclafani, returned to the 2une In kitchen Wednesday morning to teach us another delicious recipe: Grilled Shrimp Skewers.
24 extra large Gulf Shrimp, peeled with tail on, deveined
4 bamboo or metal skewers
1 cup extra virgin olive oil
1/3 cup lemon juice
4 sprigs of thyme, de-stemmed
4 garlic cloves, chopped
1 teaspoon red pepper flakes
2 teaspoons sea salt
In a large bowl, combine the olive oil, lemon juice, thyme, garlic, salt and pepper. Add the shrimp, cover and refrigerate from 1 to 4 hours. If using bamboo skewers, soak in water for one hour before grilling. Preheat the grill to a medium heat. Remove the shrimp from the marinade and skewer 6 shrimp on each skewer. Grill the shrimp just until they are done. Do no overcook! They should cook about 2 minutes on each side. Serve with mango salsa. Makes 4 appetizers.
Watch the video for more tips from Chef Sclafani. Make sure to watch 2une in next Wednesday for another tasty recipe from Ruffino's.
Desktop NewsClick to open Continuous News in a sidebar that updates in real-time.
Artist turns abandoned tires into art around Baton Rouge
ExxonMobil releases stern, ominous statement related to its failed tax break requests
Frequent flyers: Airport staff strive to keep birds out of BTR
One week later, motive unclear in slaying of woman in Sherwood Forest
One injured in overnight shooting at Taco Bell near LSU