- 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
- 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.
In a large bowl, combine garlic, olive oil, salt, pepper, green onions, white wine, and lime juice to make a marinade. Place shrimp in the marinade and marinate for 10 to 15 minutes.
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.
For Salsa: Combine tomatoes, avocado, cilantro, and lemon juice in a bowl. Gently fold together. Season, to taste, with salt and pepper.
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.