Grilled Shrimp on Taro Chip
- 3 to 4 finely minced garlic cloves
- 1/2 cup extra-virgin olive oil
- Fresh cracked black pepper
- 2/3 cup minced green onions
- 1/2 to 3/4 cup white wine
- 1 tablespoon lime juice
- 2 pounds (21/25 count per pound) tiger shrimp, peled and divined
- Skewers, soaked in water for 30 minutes
- Taro chips:
- 1 to 2 peeled taro root (2 inches in diameter)
- 3 cups vegetable oil
- 2 1/4 cups small dice tomatoes
- 2 cups small dice avocado
- 1/4 cup chopped cilantro leaves
- 1 tablespoon lemon juice
For Shrimp: Preheat a grill to high.
Remove shrimp from marinade and thread onto skewers. See Cook's Note*
Place shrimp on a hot grill for 1 1/2 to 2 minutes on each side, or until they turn pink. Do not overcook. Remove from the grill and remove the shrimp from the skewers.
For Taro chip: Place a 10-inch straight-sided saute pan over medium high heat. Add the oil and heat until it reaches a temperature of 350 degrees F. Slice taro root thinly, a little thicker than a potato chip. It is easiest to do this on a mandoline. Once oil is up to temperature, fry the sliced taro root until lightly golden brown, about 2 minutes. Drain on a paper towel, salt, and set them side.
To assemble, place 1 shrimp on top of a taro chip and garnish with 1/4 teaspoon of salsa. Arrange on a platter.
When stringing the shrimp on skewers, we advise not to crowd the shrimp too close together because they will not cook evenly.
Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
Recipe courtesy Edison Mays
Recipe courtesy of Bobby Flay