Spicy Lime-Ginger Grilled Shrimp

3/4 cup fresh lime juice
1 Tbsp minced fresh ginger
2 medium cloves garlic, minced
2 small shallots, finely chopped
2 Tbsp finely chopped fresh cilantro
1/2 tsp salt
1/8 tsp pepper
1/8 tsp crushed red pepper flakes, or to taste
2-1/2 Tbsp lemon or lime marmalade
1/3 cup olive oil

1-1/2 lb large shrimp, or 4 to 6 per person, peeled and deveined, with tails on
1 large English cucumber, halved and seeded
4 large carrots, peeled
1 head red leaf lettuce
2 Tbsp finely chopped cilantro

If using bamboo skewers, soak in cold water for at least 1 hour.

Combine the lime juice, ginger, garlic, shallots, cilantro, salt, pepper, red pepper flakes, and marmalade in a small mixing bowl. Whisk until all the ingredients are well combined. Slowly add the olive oil, whisking until thoroughly incorporated. Taste for seasoning.

Thread the shrimp on short wooden skewers and lay them flat in a shallow non-aluminum dish. Pour half the marinade over the shrimp and marinate for 1/2 hour, turning once or twice.

Meanwhile, shred the carrot and cucumber and place in a medium bowl. Add enough of the remaining marinade to moisten the veggies; reserve the rest for dipping.

When ready to serve, prepare the grill for medium-high heat grilling and place the skewers flat on the grill. Baste each side with the marinade and grill just until cooked, about 3 minutes on each side.

Arrange the red leaf lettuce on a 12-inch platter and mound the cucumber and carrot mixture on top. Place the skewered grilled shrimp on top of the veggies and let guests help themselves. Or arrange each serving separately, placing a lettuce leaf on each plate, adding the veggie mixture, and then the shrimp, off the skewers and arranged in a circular pattern. Garnish with the chopped cilantro and pass the marinade for dipping.

Pair with Ferrari-Carano Fumé Blanc.