Spicy King Trumpet and Shrimp Skewers

Summer =
time to grill!


2.5 lbs Shrimp (21/25), peeled and deveined
2 lbs King Trumpet, large stem


3 tsp Smoked Paprika
2 tsp Chili Powder
1 tsp Cayenne Pepper
2 tsp Cumin Powder
2 tsp Salt
4.5 tsp Tamari
2 tsp Granulated Onion
1/8 c. Lime Juice
3/4 c. & 3 Tbsp Neutral Oil
1 3/4 tsp Nori+Kombu Seaweed Flakes, ground


Remoulade Sauce

1 c. Mayonnaise
1 cloves of Garlic, minced
1 tsp Fresh Thyme, minced
1/2 tsp Tabasco Sauce
1/4 tsp Cajun Seasoning
1 Tbsp Green Onion, chopped
1 Tbsp Capers, drained and chopped
1 Tbsp Dijon Mustard
1/2 Tbsp Lemon Juice
1/2 Tbsp Spicy Pickle Brine
1 tsp Parsley, chopped
1/2 Egg yolk
Salt to taste

This recipe is perfect for the backyard BBQ when you would rather hang with guests instead of over the BBQ all day. Prepare it all before hand, and when you're ready just throw them shrimps (and trumpets) on the barbie for a few minutes and voilà! you've achieved that smokey BBQ flavor without working up a sweat. Perfect as an appetizer, over a salad or as a main course!

To start, slice the King Trumpets in 3/4 inch disks. With a knife make cross hatch incisions on the top and bottom of each disk - no more than 1 cm deep (as seen in the 3rd photo below). This helps tenderize the mushrooms and speeds up the cooking process!

In a medium sized mixing bowl, combine all marinade ingredients except for the Nori and Kombu and 3 tablespoons of oil. Divide the marinade evenly into two large bags. In one bag, toss in the shrimp. In the other bag, add 3 Tbsp natural oil, the ground Nori and Kombu, and the mushrooms. Mix well. Remove the excess air and then let for at least a few hours or overnight.

Mix all remoulade ingredients together until well incorporated. Refrigerate the sauce until it is time to serve.

Place a large nonstick pan on medium high heat and add enough neutral oil to cover the bottom of the pan. When the oil is shimmering, sear the mushrooms on each side for about 2 - 3 minutes. If the mushrooms are getting too dark, drop the heat. Set aside. Par cooking the trumpets will prevent the shrimp from getting over cooked when grilling.

Once the mushrooms cool, skewer the mushrooms and shrimp in an alternating pattern. Make sure to pierce the shrimp twice; once through the tail then again through the head creating a "C" shape to firmly secure it during grilling.

To cook the skewers, place over medium heat on a grill or grill pan. Add some neutral oil to prevent sticking. Cook for 2-3 minutes on each side. To serve drizzle with remoulade sauce, and enjoy!

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