Shrimp on the Barbie

These went so fast I didn't get a picture.  My husband does not like coconut, but I used the coconut milk anyway, he still enjoyed it.  So for all you coconut haters out there, don't miss this one!

1 cup coconut milk
1 tsp Thai green curry paste
2 tsp chopped garlic
2 tbsp lime juice
2 tbsp fish sauce (I used Hoisin sauce)
500g Jumbo shrimp, peeled, deveined, tails on
4 stalks lemon grass (not available in Midland - so I skipped it)
Salt and freshly ground pepper
2 tbsp vegetable oil

GARNISH
reserved marinade
2 tsp lime juice
1 tsp sugar
1 tbsp chopped mint

1. Combine coconut milk, curry paste and garlic.  Bring to boil, reduce heat and simmer for 8 to 10 minutes or until coconut milk has thickened slightly.  Stir in lime juice and fish sauce.  Cool.  Toss with shrimp and marinate for 1 hour.
2. Remove shrimp from marinade and thread shrimps onto lemon grass (or just skewers), spearing shrimps in 2 places so that they don't turn on the skewers.  Season with salt and pepper.  Reserve marinade.
3. Preheat grill to high.  Brush shrimp with oil.  Grill about 2 minutes per side or until shrimps are cooked.  While shrimp is cooking, place reserved marinade in a small pot over high heat.  Bring to a boil, and boil for 3 minutes or until quite thick (like mayonnaise).  Remove from heat stir in lime juice and sugar.  Drizzle over grilled shrimp and sprinkle with mint.

Grilled Zucchini Pepper Wraps with Lemon Grass Aioli

I love grilled vegetables and this is a really great way to jazz them up a bit.  If you want to skip the Aioli they also taste great just on their own or you could drizzle a bit of balsamic vinaigrette over them - definitely a healthier choice.

Aioli
2 stalks lemon grass
2 tbsp vegetable oil
1 clove garlic, minced
1/2 cup mayonnaise
Salt and freshly ground pepper to taste

Wraps
4 medium zucchini, each about 7 x 1 3/4 inches
3 tbsp olive oil
2 tsp ground coriander
1/2 tsp salt
1/4 tsp cayenne pepper
36 thin strips each sweet orange and yellow pepper each about 2 inches long

1. For the aioli, cut lemon grass stalks in half lengthwise.  Trim out tender inner hearts and the tenderest inner layers.  Reserve remaining lemon grass for another use.  Finely mince hearts and enough of the tender layers to make about 2 tbsp.
2. In a small skillet, heat oil over medium low heat.  Saute minced lemon grass and garlic for about 3 minutes or until softened but not browned.  Transfer to a heatproof bowl and let cool.  Whisk in mayonnaise until blended.  Season to taste with salt and pepper.  Cover and refrigerate for at least 4 hours to blend the flavours or for up to 2 days.
3. For the wraps, heat barbecue to medium.
4. Trim ends from zucchini.  Cut lengthwise into thin slices, about 1/8 inch thick, until you have 36 slices.  In a shallow dish, combine oil, coriander, salt and cayenne.  Add zucchini, and rub or brush to coat evenly with spices.  Grill, turning once for 2 to 3 minutes per side, or until grill marked and tender (do not let crisp).  Return to shallow dish and let cool to room temperature.
5. To assemble, hold 1 strip orange pepper and 1 strip yellow pepper together.  Wrap 1 slice of zucchini horizontally around peppers, with peppers sticking above the top edge of the zucchini.  Secure with a toothpick and place on a platter; gently separate pepper strips so the point in opposite directions.  Repeat to make about 36 wraps.  
6. To serve, place bowl of aioli on platter along with a small spoon to dollop on top of wraps.

Grilled Zucchini Pepper Wraps with Lemon Grass Aioli

These are great as appetizers or as a side dish.  For maximum flavour make the Aioli ahead of time.  If you have a hard time finding Lemon Grass, substitute for your favourite herb.  I used Basil and it came out just fine. This recipe came from the Food & Drink Summer 2011.

I absolutely love grilled vegetables and this is a nice switch to the usual that I make.

Aioli

2 stalks lemon grass
2 tbsp vegetable oil (I used olive oil)
1 clove garlic, minced
1/2 cup mayonnaise
Salt and freshly ground pepper to taste

Wraps

4 medium zucchini, each about 7 x 1 3/4 inches
3 tbsp vegetable oil (I used olive oil)
2 tsp ground coriander
1/2 tsp salt (I left this out)
1/4 tsp cayenne pepper
36 thin strips each sweet orange and yellow pepper (2 peppers cut up)

• For the aioli, cut lemon grass stalks in half lengthwise.  Trim out tender inner hearts and the tenderest inner layers.  Reserve remaining lemon grass for another use.  Finely mince hearts and enough of the tender layers to make about 2 tbsp.
• In a small skillet, heat oil over medium low heat.  Saute minced lemon grass (if using fresh herbs instead add at the end) and garlic for about 3 minutes or until softened but not browned.  Transfer to a heat proof bowl and let cool.  Whisk in mayonnaise until blended.  Season to taste with salt and pepper.  Cover and refrigerate for at least 4 hours to blend the flavours or for up to 2 days.
• For the wraps, heat barbecue to medium.
• Trim ends from zucchini.  Cut lengthwise into thin slices, about 1/3 inch thick, until you have 36 slices.  In a shallow dish, combine oil, coriander, salt and cayenne.  Add zucchini and rub or brush to coat evenly with spices.  Grill, turning once for 2 to 3 minutes per side, or until grill marked and tender (do not let crisp).  Return to shallow dish and let cool to room temperature.
• To assemble hold 1 strip orange pepper and 1 strip yellow pepper together.  Wrap 1 slice of zucchini horizontally around peppers, with peppers sticking above the top edge of zucchini.  Secure with a toothpick and place on a platter; gently separate pepper strips so they point inopposite directions.  Repeat to make about 36 wraps.  (Platter can be wrapped and refrigerated for up to 4 hours; let wraps warm to room temperature before serving).  
• To serve, place bowl of aioli on platter along with a small spoon to dollop on top of wraps.