Lemon Garlic Skewers with Shrimp or Chicken, Sweet Corn Pilaf, and Mango Salsa
Garlic herb oil (Extra-virgin olive oil infused with sweet garlic, lemon, aromatics )
Wild caught shrimp (or optional chicken)
Lundberg brown basmati rice
Tomato ghee (Clarified sweet butter, extra-virgin olive oil infused with sweet garlic, cumin seed, anise seed, chiles, plum tomatoes)
Tropical fruit salsa (Ripe manila mangoes, fresh pineapple, lime juice, raw cane sugar, jalapeño peppers, Thai basil, mint, cilantro, agave)
Preheat your oven to broil or, if grilling outside, set grill to medium heat. Pour the garlic herb oil into a large mixing bowl. Remove the fresh herb leaves from their stems and stir half of the leaves into the bowl. Add the shrimp to the bowl and marinate for 10 minutes.
While the shrimp is marinating, warm the tomato ghee in a 1- 2 qt pot set over moderate heat. Place the rice in a measuring cup and record the volume. When the ghee has melted, stir in the sweet corn, edamame and rice. For each cup of rice add an equal volume plus ¼ cup of water (i.e. for 1 cup of rice add 1 ¼ cup of water). Bring just to a boil over high heat, reduce to the lowest heat setting, cover and cook for 25 minutes. Remove from the heat, fluff with a fork and cover. Reserve until ready to serve.
Remove the shrimp from the marinade and thread 2-3 shrimp onto each skewer. Wrap both ends of the skewers in foil, arrange on a baking sheet and place into the oven (or directly on the grill if grilling). Cook for 4 minutes, turn shrimp over and cook for an additional 4 minutes. If you prefer a more vibrant flavor, brush the shrimp with the extra marinade when turning.
Thinly slice the lemon basil. Remove lid from the pilaf and stir in the basil. Remove lid from the pilaf and stir in the remaining half of the herbs. If desired, remove shrimp tails before serving. Serve the shrimp accompanied by the pilaf and the mango pineapple salsa.
If you don’t want to use foil, soak skewers in water for 30 minutes prior to threading.
Getting Your Kids Involved
After threading shrimp onto the skewers let kids wrap small pieces of foil on ends of the skewers to prevent them from burning.
For kids reluctant to try shrimp, let them have fun by picking one up by the tail and “swimming” it into the salsa.