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Grilled Shrimp Skewers

on Monday, 11 February 2013. Posted in Magazine, Chef Recipes, Eat This Spring 2013

Grilled Shrimp Skewers
by Eric Huff
Burwell’s Stone Fire Grill
I chose this dish for a few reasons; it is splendidly simple and local as can be. From the shrimp, satsumas, kohlrabi, and even the honey embrace the bounties of our local environment. 
This recipe also reflects my Charleston Heritage, but brings my modern and playful artistry to the menu! I think most locals are comfortable with shrimp skewers and slaw; however with the unique flavor pairings it becomes something much more that just skewers!
Grilled Shrimp Skewers
1 pound large local Shrimp, Soak Skewers in water for 5 minutes 
Devein and Skewer (3-4) each Grill until underside is pink and turn (Chef suggests a wood fire grill if available)
Kohlrabi, Apple and Bacon Slaw (serves 6)
3 small kohlrabi bulbs
1 medium Granny Smith apple, peeled and cored
15 sugar snap peas, peas reserved and pods cut into strips
6 slices bacon
4 oz of toasted coconut
3oz of shallot, fine julienne
1 Red bell pepper, fine julienne
Salt and freshly ground pepper, to taste
Ginger-Sesame Dressing
½ cup extra virgin olive oil
¼ cup balsamic vinegar
2 T low-sodium soy sauce
2 cloves garlic, minced
2 T local honey
2 T peeled and minced ginger
1 t toasted sesame oil
Satsuma and pink grapefruit Glaze
¼ cup Satsuma juice
¼ cup Pink Grapefruit juice
1 t Satsuma zest
2 cloves garlic minced
2 springs of thyme, minced
1 T  olive oil
2 T local honey
½ t salt
¼ t fresh cracked pepper
1. In a small sauce pan bring the ingredients to a boil. Boil for 1-2 minutes till syrup consistency is reached.

2.Fry bacon in a pan until very crisp. Drain on paper towels and set aside.
3.Peel the outer layer of the kohlrabi bulbs; run through the shredding blade of a food processor or shred using the largest holes of a box grater. Repeat with the apple; add to the peas and pods in a large mixing bowl. Add in julienne of pepper and shallot; crumble the  bacon on top and add the dressing. Toss until thoroughly coated; taste and season with salt and pepper. Garnish with toasted coconut and green onions.
4. To make the dressing:
5. Combine all ingredients in a blender. Add 2 T of water, process until smooth.
6. Cover and refrigerate for 30 minutes before serving to allow flavors meld.

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