Grilled Shrimp With Coriander Sauce And Black Bean Cakes

Course : Grilling
Serves: 4
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1/4 cup dry white wine
2 tablespoons orange juice
2 tablespoons sherry vinegar
2 tablespoons shallot -- minced
1 teaspoon grated orange peel
1 teaspoon ground coriander
20 whole shrimp -- raw, peeled and deveined
3 tablespoons olive oil
1/2 teaspoon minced garlic
1/4 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1/4 teaspoon salt
1/2 cup butter
1 tablespoon cilantro -- minced
4 pieces black bean cakes

Preparation / Directions:

Combine first 5 ingredients in heavy small saucepan. Add 1/2 teaspoon coriander. Boil until reduced to 2 Tablespoons, about 5 minutes. Preheat grill. Mix shrimp, oil, garlic, cumin, cayenne, salt and 1/2 teaspoon coriander in bowl. Thread 5 shrimp on each of 4 bamboo skewers. (Soak skewers in water for 30 minutes first.) Grill until shrimp are opaque, about 2 minutes per side. Keep warm. Bring wine mixture to boil. Remove from heat; whisk in butter 1 Tablespoon at a time. Stir in cilantro. Place 1 bean cake on each of four plates. Remove shrimp from skewers; arrange around bean cakes. Spoon sauce around cakes.

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