Grilled Buffalo Shrimp Skewers

Ease of Preparation: Easy
Time of Preparation: 30 – 35 minutes
Yield: 4-6 as an appetizer

Seafood on Game Day? You bet! These skewers take all the flavors of your favorite Chinese dumplings, then twists ‘em, spicy Buffalo-style! With a cool avocado ranch dip to balance them out, you’ll be lucky if these juicy, porky bites make it to halftime!
 

Ingredients:

Avocado Buttermilk Ranch Dip:

• 1 avocado, very ripe, peeled and pitted
• 1 cup (240 ml) buttermilk, very ripe
• ½ cup (120 ml) mayonnaise
• 2 garlic cloves, minced
• 1 lime, zest and juice
• Salt and pepper
• 1 teaspoon (5 ml) onion powder
• 2 tablespoons (30 ml) finely chopped cilantro
• 2 tablespoons (30 ml) finely chopped chives

Buffalo Sauce:

• 1/3 cup (80 ml) hot sauce
• 1 tablespoon (15 ml) paprika
• ¼ cup (60 ml) butter

Grilled Buffalo Shrimp Skewers:

• ¼ pound (113 g) pork, ground (with fat)
• 2 teaspoons (10 ml) cornstarch
• 1 egg white
• 1 tablespoon (15 ml) finely chopped parsley
• 2 garlic cloves, minced
• 4 scallions (greens only), finely sliced
• 1 pound (454 g) shrimp (size 21-25 per pound), raw, peeled and deveined
• Buffalo Sauce
• 2 tablespoons (30 ml) finely chopped chives
• Salt and pepper
• Avocado Buttermilk Ranch Dip
• Scallion whites, 1-inch (2.5 cm) lengths, for skewers

Special Equipment:

12 wood skewers, soaked in water

Method:

For the Avocado Buttermilk Ranch Dip:

Place avocado flesh in a bowl, and mash with a fork until smooth.

Add the buttermilk and mayonnaise and whisk vigorously until combined.

Whisk in the garlic, lime, salt, pepper, and onion powder.

Fold in the chives and cilantro and reserve in the refrigerator until needed.

For the Buffalo Sauce:

In a small saucepan over medium heat, combine the hot sauce and paprika and heat through. Add the butter and whisk until sauce is smooth, then remove from heat and allow to cool to room temperature.

For the Buffalo Shrimp Skewers:

Preheat oven to 350 F (175 C). Preheat a grill or grill pan to medium high heat.

Place pork in the bowl of a food processor and blitz until a paste is formed.

Add cornstarch, egg white, parsley, garlic, and scallion greens and pulse until incorporated.

Add the shrimp and half the Buffalo Sauce (reserve the rest for later), and process to form a tight, slightly chunky paste.

Transfer the mixture to a medium bowl, and fold in chives. Season with salt and pepper.

Roll the mixture into 1-inch (2.5 cm) round meatballs.

Alternate threading 2 meatballs and 3 scallion sections (perpendicular to the skewer) onto the skewers with scallion sections at both ends.

Bake for 10 minutes, then transfer to the hot grill to finish, 3-5 minutes, until evenly charred.

Brush the hot skewers with the remaining Buffalo Sauce.

Serve immediately with Avocado Buttermilk Ranch Dip on the side.