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My mom’s shrimp is one of my favorite Aussie recipes.  The marinade is  a lovely mix of honey, spices, citrus, and fresh herbs, so for this version, I took those same building blocks and added a different flavor profile. Paired with herbaceous and crunchy cucumber cilantro rice, you’ve got a full meal.

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Serves 3-4

1 pound fresh medium shrimp, peeled and deveined

1/3 cup vegetable oil

1 1/2 tablespoons honey

1 1/2 tablespoons chili sauce (not hot sauce, found next to ketchup)

1 tablespoon lemon juice

1/4 red onion, finely chopped

2 tablespoons finely chopped cilantro

2 tablespoons minced garlic

1/4 teaspoon ground ancho chili


Combine all of the ingredients, adding the shrimp last, and marinate in the fridge for one to two hours. Put the shrimp onto wooden skewers, about 4 to a skewer. I submerge my skewers into water while the shrimp are marinating so they don’t burn on the grill. On a medium-high grill, cook the shrimp until just firm, about 1-2 minutes per side. Brush the shrimp with the marinade as they cook. I usually serve about 2 skewers per person.


1 tablespoon unsalted butter

1 cup long grain rice

2 garlic cloves, minced

2 cups chicken broth, hot

1/2 teaspoon salt

1/2 teaspoon pepper

1 1/2 cups cucumber, chopped

1/2 cup cilantro, chopped

2 tablespoons green onion, finely chopped

3 tablespoons olive oil

1 tablespoon rice wine vinegar


In a pot, melt the butter over medium heat and add the rice and garlic.  Cook for a minute or two, stirring, until the rice smells a little nutty and is opaque. Add the chicken broth, salt and pepper, and turn up on high.  Bring to a boil, then turn the heat low and cover the rice.  Cook for as long as the rice package says (usually between 15-25 minutes). Fluff with a fork and fold in the cucumber, cilantro, green onion, olive oil, and rice wine vinegar.  Taste for seasoning.