Shrimp Skewers Recipe

Marinate shrimp

In a bowl combine 3 tbs olive oil, 1 tbs lemon juice, 2 tsp minced garlic, 1 tsp smoked paprika, 1 tsp salt and 1/2 tsp black pepper. Add shrimp and toss to coat. Refrigerate and marinate for 15–30 minutes (no more than 1 hour). If using wooden skewers, soak them in water for 30 minutes before threading.

Skewer shrimp

Thread 3–4 shrimp onto each skewer, folding them so they lie flat. Arrange skewers on a plate and keep chilled until ready to grill.

Char the chiles (3) and half red bell pepper under a broiler or over a gas flame until blackened. Place in a bowl covered with plastic for 5 minutes, then peel skins and remove seeds if you want less heat. In a blender combine roasted chiles and pepper, 3 cloves garlic, 1 tsp smoked paprika, 1/2 tsp sweet paprika, 2 tbs red wine vinegar, 1 tbs lemon juice, 3 tbs olive oil, 3/4 tsp salt and 1/2 tsp honey. Blend until smooth. Taste and adjust salt or vinegar. Reserve 1/4 cup for brushing and the rest for serving.

Cook the sunchokes

Place 1 cup cleaned chopped sunchokes and 1/2 small peeled chopped potato in a saucepan and cover with water. Bring to a simmer and cook until tender, about 12–15 minutes. Drain, reserving a few tablespoons of cooking liquid.

Return sunchokes and potato to the pot or a blender. Add 1/2 cup milk, 1 tbs butter, 1/2 tsp salt and 1/4 tsp white pepper. Puree with an immersion blender or in a countertop blender until very smooth, adding reserved cooking liquid a tablespoon at a time to reach a silky, spoonable consistency. Keep warm.

Preheat a grill pan or outdoor grill to medium-high. Toss 8 trimmed okra with 1 tbs olive oil and a pinch of salt. Grill the okra, turning occasionally, until lightly charred and just tender, 6–8 minutes total. Remove and let cool slightly.

While okra is warm, place in a shallow jar or bowl. Heat 1/4 cup rice vinegar with 1/4 cup water, 1 tsp sugar, 1/4 tsp salt and 1/4 tsp cracked black pepper until sugar dissolves. Pour pickling liquid over the grilled okra and let sit at least 15 minutes (can be made up to 2 hours ahead). Drain before plating.

Preheat oven to 425°F (220°C). Toss quartered fennel bulb with 1 tbs olive oil, 1/4 tsp salt and 1/4 tsp black pepper. Spread on a baking sheet and roast until edges are caramelized and fennel is tender, about 20–25 minutes. Keep warm.

Toast 1/2 cup pecans in a dry skillet over medium heat until fragrant, 3–4 minutes. Roughly chop. In the same skillet warm 2 tbs panko with 1 tsp melted butter until golden, then mix with chopped pecans and 1/8 tsp salt. Remove from heat and set aside.

Heat a grill or grill pan to medium-high. Grill shrimp skewers 2–3 minutes per side, brushing with reserved piri piri sauce during the last minute of cooking. Shrimp should be opaque and slightly charred. Remove from grill.

Spoon a generous smear (about 2 tbs) of warm sunchoke purée onto each plate. Cut roasted fennel into smaller pieces and place alongside the purée. Arrange two shrimp skewers per plate (about 6–8 shrimp), and tuck 3–4 pieces of grilled & pickled okra beside them.

Drizzle additional piri piri sauce over shrimp and around the plate as desired. Sprinkle pecan crumble over the fennel and a little on the shrimp for crunch. Garnish with microgreens or chopped parsley and serve with lemon wedges.