Shrimp on a Stick

COCONUT–PEANUT SHRIMP SKEWERS

Preheat broiler. Spray a broiler pan with nonstick cooking spray; set aside. Combine ⅓ cup honey and 1 teaspoon finely grated fresh ginger in a small bowl; set aside. Combine ⅔ cup shredded coconut and ⅔ cup finely chopped, blanched peanuts in another bowl; set aside. Pat 16 peeled and deveined jumbo shrimp with paper towels. Starting at the tail ends, thread two shrimp lengthwise onto each of 8 (6-inch) skewers. Brush skewered shrimp with honey mixture; then roll in coconut mixture to coat. Wrap a 7x1-inch strip of deli ham around each shrimp. Arrange skewers on the prepared broiler pan. Broil 4 to 5 inches away from heat for 3 to 4 minutes on each side, or until shrimp are opaque. Serve, if desired, atop an Asian-style cabbage slaw. Makes 4 servings.

SHRIMP SKEWERS WITH CUCUMBER SAUCE AND FETA

Preheat broiler. Spray a broiler pan with nonstick cooking spray; set aside. Combine 1 cup plain Greek yogurt, 1 cup chopped English cucumber, 3 tablespoons chopped fresh dill, 2 tablespoons minced red onion and 2 tablespoons freshly squeezed lemon juice in a medium bowl. Mix well; set aside.

Thread 2 peeled and deveined jumbo shrimp onto each of 8 (6-inch) skewers. Brush shrimp lightly with olive oil and sprinkle lightly with salt and ground black pepper. Arrange skewers on prepared broiler pan. Broil 4 to 5 inches away from heat for 3 to 4 minutes on each side, or until shrimp are opaque. To serve, place 1 cup baby spinach on each of 4 serving plates. Place skewers atop spinach; spoon reserved yogurt mixture over skewers. Sprinkle with crumbled feta cheese. Makes 4 servings.

Try these with frozen, cooked shrimp:

GINGERED SHRIMP SKEWERS WITH ORANGES AND SNOW PEAS

Thaw 16 jumbo peeled and deveined shrimp. Place shrimp in a zip-top quart-size plastic bag. Add 1 teaspoon finely shredded orange peel, 3 tablespoons freshly squeezed orange juice, 1 tablespoon white wine vinegar, 1 teaspoon sesame oil, 2 teaspoons finely shredded fresh ginger, 2 cloves minced garlic, ¼ teaspoon salt and ⅛ teaspoon cayenne. Seal bag; toss gently to coat shrimp. Let shrimp marinate in the refrigerator for 30 minutes. Drop 16 fresh snow pea pods into boiling water. Let cook 1 minute; then drain and rinse in cold water. Drain shrimp, discarding marinade. On each of 8 (6-inch) skewers, thread shrimp, pea pods and sections from 3 peeled oranges. If desired, serve atop an Asian-style pasta salad. Makes 4 servings.

CAESAR SHRIMP SKEWERS

Thaw 16 jumbo peeled and deveined shrimp. Place shrimp in a quart-size zip-top plastic bag. Add ¼ cup classic Caesar salad dressing. Seal bag; toss gently to coat shrimp. Let shrimp marinate in the refrigerator for 30 minutes. Preheat broiler. Place 3 cups artisan-style bread cut into 1-inch cubes in a gallon-size zip-top bag. Add 1 tablespoon olive oil, ½ teaspoon garlic powder, ¼ teaspoon salt and ½ teaspoon coarse-ground pepper. Seal bag; toss gently to coat bread cubes. Transfer bread cubes to a large baking sheet; place under broiler, stirring occasionally until cubes are golden but not dry. Drain shrimp, discarding marinade. Thread shrimp and bread cubes on each of 8 (6-inch) skewers. Serve skewers atop Caesar salad. Makes 4 servings.