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Grilled Soy Lime-Marinated Shrimp with Spicy Watermelon Salsa
(Yield: 24 servings)
1 1/2 cups lime juice
1 1/2 cups olive oil
1/3 cup honey
1/3 cup Kikkoman Soy Sauce
6 pounds large shrimp (16-20 count), peeled and deveined
Spicy Watermelon Salsa:
1/2 cup lime juice
1/4 cup golden brown sugar, packed
2 tablespoons Kikkoman Less Sodium Soy Sauce
8 cups diced watermelon (red, orange and yellow)
4 cups diced peeled and seeded cucumbers
1 cup diced red onion
1/2 cup chopped fresh mint
1/4 cup finely chopped crystallized ginger
1 1/2 tablespoons seeded and minced jalapeno chiles
To make Marinated Shrimp:
In non-reactive bowl, combine lime juice, oil, honey and soy sauce. Add shrimp; turn to coat. Cover and chill 30 minutes. Grill shrimp on hot grill. Serve with with Spicy Watermelon Salsa.
To make Spicy Watermelon Salsa: In large bowl, whisk lime juice, sugar and soy sauce until sugar dissolves. Add remaining ingredients; toss gently. Season with salt and pepper. Cover and chill. (Can be prepared up to 2 hours ahead.)
Recipe developed in partnership with the Culinary Institute of America.
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