Grilled Lime Shrimp Skewers with Peppadew Salsa

ShrimpChef Lance Wall Croppedrecipe card_eclub

Lance Repp, executive chef of Tom Ham’s Lighthouse, wanted guests to experience something different when creating his grilled shrimp skewers. “Peppadew is a variation of pepper that is both sweet and spicy and still relatively new to the market,” he says. “It’s a light and refreshing appetizer that is fairly quick and easy to make. The salsa is full of flavor from the peppadew and fresh oranges. I love to make these for parties or barbecues. They’re always a hit.”

Grilled Lime Shrimp Skewers with Peppadew Salsa

Serves 4-5

25 6-inch bamboo skewers, soaked in water

1 lb. shrimp, peeled and deveined

1/8 c. olive oil                     

1/2 t. paprika

1/2 t. salt

1/4 t. pepper

3 limes, zested and juiced

Salsa (recipe follows)

Skewer shrimp lengthwise from tail side until just before head side. Place in shallow dish so that all shrimp are flat. In a bowl, combine the rest of the ingredients and mix thoroughly. Pour over shrimp and let marinate for 30 min. Grill shrimp over medium heat until cooked through. Top with salsa.


Makes 2 cups

1 c. peppadew chilies, finely diced*

1/4 c. red onion, finely diced

1/2 c. orange segments, plus juice from orange

2 T. chives, finely chopped

1/2 t. ground coriander

1/2 t. salt

Combine all ingredients and let set for 1 hour before using.

*Peppadew chilies can be found at Whole Foods.

Executive Chef Lance Repp

Tom Ham’s Lighthouse

2150 Harbor Island Dr., San Diego, CA 92101


Categories: Food & Drink