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60+ Minutes |
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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 4 |
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Directions: 1 tb Garlic powder
1 tb Black pepper
1 tb Salt
2 ts Dried oregano
1 tb Dried thyme
1/2 tb Dried dill
-------------------------SAFFRON & SWEET CORN CREAM-------------------------
2 c Whipping cream
1/2 ts Saffron threads
1/2 c Fresh corn kernels
2 tb Maple syrup
2 x Lemons, juice of
Barbecue Spice: Combine paprika, cayenne, garlic powder, pepper, salt,
oregano, thyme and dill, mix well. Store in airtight container. Makes about
1 1/2 cups.
Shrimp: Soak 4 bamboo skewers in water 2 hours, place 6 shrimp on each
skewer and sprinkle liberally with Barbecue Spice. Place shrimp on barbecue
grill, making sure tails are away from hottest part of fire. Grill about 3
to 4 minutes per side or until done. Do not overcook. Serve with Saffron
and Sweet Corn Cream. Serve 1 skewer per person.
Saffron and Sweet Corn Cream: Heat cream in saucepan with saffron and corn
until saffron begins to give off color. Add syrup. Whisk in lemon juice and
salt.
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