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11
SHRIMP KABOBS
WITH CURRY BUTTER
Direct High
For the curry butter:
1/2 cup butter
2 tablespoons finely chopped onion
1 teaspoon snipped fresh dill
1 to 1-1/2 teaspoons curry powder
Dash garlic powder
16 to 20 jumbo shrimp
(1-1/2 to 2 pounds),
peeled and deveined
Olive oil
Lime or lemon wedges
Fresh dill or parsley sprigs
To make the curry butter: Melt the butter in
a small pan over medium-high heat. Stir in
onion, dill, curry powder, and garlic powder;
cook 5 minutes.
Thread shrimp on skewers, leaving space
between pieces. Lightly brush or spray the
shrimp with olive oil. Grill over direct high
heat until the shrimp turn pink and are tender,
2 to 5 minutes, turning and brushing with the
curry butter once. Arrange shrimp on serving
plate. Garnish with lime wedges and dill.
Makes 4 servings.
SALMON STEAK KYOTO
Direct High
For the marinade:
1/3 cup soy sauce
1/4 cup orange juice concentrate
2 tablespoons olive oil
2 tablespoons tomato sauce
1 teaspoon lemon juice
1/2 teaspoon prepared mustard
1 tablespoon spring onion and top,
minced
1 clove garlic, minced
1/2 teaspoon minced ginger root
4 salmon steaks, about 1" thick
Olive oil
To make the marinade: In a shallow,
glass baking dish, combine the marinade
ingredients. Add the salmon and turn to coat
each side. Cover and refrigerate 30 to 60
minutes. Remove the salmon and reserve the
marinade. Pour the reserved marinade into a
small saucepan. Bring to a boil over high heat
and boil for 10 seconds.
Lightly brush or spray the steaks all over with
the oil. Grill over direct high heat until cooked
to desired doneness, 6 to 8 minutes
for medium-rare, turning once (make sure you
leave the salmon grilling long enough on the
first side so that it releases from the grate
and is easy to turn). Serve warm.
Makes 4 servings.
Salmon Steak Kyoto