Lemon Garlic Skewers with Sweet Corn Pilaf and Mango Salsa

Name: Lemon Garlic Skewers with Shrimp or Chicken, Sweet Corn Pilaf, and Mango Salsa
Cuisine: Mediterranean
Ingredients: Garlic herb oil (Extra-virgin olive oil infused with sweet garlic, lemon, aromatics ); Fresh herbs; 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); Sweet corn; Edamame; Skewers; Lemon basil; Tropical fruit salsa (Ripe manila mangoes, fresh pineapple, lime juice, raw cane sugar, jalapeño peppers, Thai basil, mint, cilantro, agave)

Feb 20, 2023Chef Catherine

When you're craving light dishes that are super quick to prepare, but still pack a ton of flavor in every bite. These Lemon Garlic Shrimp or Chicken Kebobs are fun to eat right off the skewers and only take minutes to cook on the grill or under the broiler. Accompanied by a naturally sweet corn pilaf and seasonal mango pineapple salsa, it’s a perfect dish.

Lemon Garlic Skewers with Shrimp or Chicken, Sweet Corn Pilaf, and Mango Salsa

Rated 3.0 stars by 1 users

Author:

Chef Catherine

Ingredients

Garlic herb oil (Extra-virgin olive oil infused with sweet garlic, lemon, aromatics )
Fresh herbs
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)
Sweet corn
Edamame
Skewers
Lemon basil
Tropical fruit salsa (Ripe manila mangoes, fresh pineapple, lime juice, raw cane sugar, jalapeño peppers, Thai basil, mint, cilantro, agave)

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Directions

Step One
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.
Step Two
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.
Step Three
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.
Step Four
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.
Enjoy!