Grilled Lime Shrimp Skewers with Peppadew Salsa
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.
PEPPADEW 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
619-291-9110
