Grilled Shrimp and Sweet Potatoes
By
Sherri Williams
@logansw
1
Blue Ribbon Recipe
We really loved this dish! The sweet potatoes were terrific straight off the grill... even before being topped off with the yummy maple syrup, nuts and cheese. And the shrimp marinade is to-die-for. Next time, I plan to double the marinade so there's even more flavor to go around!
The Test Kitchen
Ingredients
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SPICED RUM GRILLED SHRIMP
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1 1/2 lbshrimp, peeled and deveined
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1 largelime juice
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1 largelime, zest
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1/4 colive oil, extra virgin
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4 Tbspspiced rum
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1 tspred pepper flakes
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2 Tbspcilantro, fresh, chopped
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3garlic cloves, minced
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·kosher salt, to taste
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GRILLED SWEET POTATO
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3 largesweet potatoes
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1/4 cmaple syrup**more if you wish**
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2 ozpecans, chopped
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1 Tbspfresh lime juice
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1 tspcinnamon
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2 ozcrumbled goat cheese
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2 Tbspolive oil, extra virgin...for brushing
How to Make Grilled Shrimp and Sweet Potatoes
- In a mixing bowl, combine all the ingredients for the spiced rum grilled shrimp. Thread shrimp on pre-soaked skewers. Let shrimp marinate for 30 minutes up to an hour.
- On a hot grill cooke shrimp 1-2 minutes on the first side then flip and bush shrimp with the marinade and cook second side about 30-45 seconds. Do not over cook. Place skewers on a platter.
- Boil sweet potatoes until fork tender. Set potatoes aside to cool. Remove skins and slice in 1/4 inch slices. Brush both sides of the sweet potatoes with extra virgin olive oil.
- In a small mixing bowl, combine maple syrup, lime juice and cinnamom. Whisk well.
- On a hot grill, cook potatoes 2-3 minutes on each side. Place grilled sweet potatoes on a warm platter.
- Drizzle the maple syrup mixture on the potatoes. Top off with the pecan pieces and goat cheese. Garnish with cilantro.