GRILLED SHRIMP SKEWERS AND PLANTAINS

Grilled Shrimp Skewers and Plantains image

Plantains don't have to be fried! Ripe ones (yellow with black spots) taste great grilled.

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 11

Ingredients

1/4 cup plus 1 tablespoon extra-virgin olive oil, plus more for the grill
1/2 small shallot, finely chopped
1 tablespoon red wine vinegar
1/2 cup chopped fresh cilantro (leaves and tender stems)
1/2 teaspoon ground cumin
1/4 teaspoon dried oregano
Pinch of red pepper flakes
Kosher salt and freshly ground pepper
1 1/2 pounds peeled and deveined jumbo shrimp
2 Cubanelle chile peppers, seeded and cut into 1-inch pieces
3 ripe plantains, peeled and halved lengthwise

Steps:

Preheat a grill to medium high. Lightly oil the grill grates. Combine the shallot and vinegar in a small bowl; let sit 5 minutes. Add the cilantro, cumin, oregano, red pepper flakes, 1/2 teaspoon salt and a few grinds of pepper and stir to dissolve the salt. Stir in 3 tablespoons olive oil.
Toss the shrimp and Cubanelles with 1 tablespoon of the cilantro sauce and 1 tablespoon olive oil; season with salt and pepper. Thread onto 8 long skewers. Brush the plantains with the remaining 1 tablespoon olive oil.
Arrange the plantains and shrimp skewers on the grill. Cook the plantains until lightly charred, 2 to 3 minutes per side; cook the shrimp skewers until opaque, 3 minutes per side. Cut the plantains into bite-size chunks. Divide the shrimp skewers and plantains among plates. Drizzle the skewers with the remaining cilantro sauce.

Nutrition Facts : Calories 490, Fat 20 grams, SaturatedFat 3 grams, Cholesterol 273 milligrams, Sodium 1502 milligrams, Carbohydrate 47 grams, Fiber 4 grams, Protein 32 grams, Sugar 21 grams