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Kauai Shrimp Skewers

Kauai Shrimp Skewers

1/2 tablespoon freshly grated horseradish
1/4 cup dried cranberries
• 1 tablespoon grated orange zest
• 1 tablespoon citrus juice (a blend of lemon, lime and orange)
1/2 cup veal demiglace
• 12 Kauai shrimp (16 to 20 count), peeled and deveined (see note)
• Kosher salt and freshly ground pepper to taste

Soak 12 4-inch skewers in water. Combine horseradish, cranberries, zest, citrus juice and demiglace in small saucepan. Simmer 10 minutes, then strain. Set aside. Place 3 shrimp on each skewer. Season with salt and pepper. Grill over hot coals about 2 minutes, until shrimp turn pink and become opaque. Serve hot or chilled with the sauce on the side for dipping.

Note: Any type of fresh large shrimp may be substituted for Kauai shrimp. Serves 4.

Aureole

Sunday, December 30, 2001

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