Shrimp is elevated in flavor by marinating it in a piquant sambal and unagi blend. The additional sweetness and color contributed by the blood orange segements, brioche cubes, and thinly sliced prosciutto creates ebullient flavor upon the palette.

For the Shrimp Marinade:

1 teaspoon extra virgin olive oil
¼ teaspoon minced garlic
¼ teaspoon sambal oelek chili paste
¼ teaspoon salt
⅛ teaspoon freshly ground black pepper
2 teaspoons honey
1 teaspoon unagi sushi sauce
24 fresh shrimp, peeled and deveined

For Brioche Cubes:

2 slices thick brioche bread
1½ teaspoons extra virgin olive oil
½ teaspoon finely chopped fresh rosemary
⅛ teaspoon freshly ground black pepper
Pinch salt

For Assembling Skewers:

2 blood oranges with rind, cut into quarters
4 thin slices prosciutto, cut in half lengthwise

To Prepare the Shrimp Marinade:

In a bowl, whisk together the olive oil, minced garlic, chili paste, salt, pepper, honey, and unagi sushi sauce until emulsified. Add the fresh, peeled and deveined shrimp. Allow to marinate for 10 minutes.

To Prepare the Brioche Cubes:

Slice the brioche into 1-inch cubes. Place the brioche cubes in a separate bowl. Drizzle with olive oil. Add rosemary, pepper and salt to season. Toss together to coat the bread pieces.

To Assemble Skewers:

Set the oven on broil.

Create a pattern using 3 cubes of seasoned brioche, 6 marinated shrimp, and 2 blood orange quarters. Select skewers. If using wooden skewers, be sure to soak them first to keep them from burning when grilling or broiling. On the first metal or wooden skewer, pierce the end of a long strip of prosciutto and push it up the stick slightly. Add the first element in the pattern and pierce into the prosciutto again. Add the next item and weave the prosciutto back onto the pick. Continue in this manner until all the pieces are added to the skewer with the prosciutto wrapped in between and around one side of each. Repeat with the other three skewers.

Place an oven-safe wire rack on top of a baking sheet with a lip. Lay the skewers on the rack and baste them with the remaining marinade.

Broil for 3 minutes. Rotate the skewers, and broil for 3 more minutes. Remove from the oven. Serve warm.

Yield: 4 skewers.

Recipe Created and Stylized by R. Shannon Mock
and daughter, Brontë E. Mock

mini-be

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