Shrimp kebabs, fresh wasabi edamame cappuccinos and garlic-thyme-ginger butter Recipe

Ingredients

Shrimp kebabs

1 lb. (450 g) large bay shrimp (fresh or frozen), peeled and deveined
1 garlic clove, crushed
1 tbsp. (15 ml) fresh ginger, grated
Juice of half a lime
3 tbsp. (45 ml) olive oil
¾ tsp. (4 ml) cayenne pepper
Freshly ground pepper
6 double skewers (or 12 single), soaked in water

Edamame cappuccinos

¾ lb. (340 g) edamame (soya beans), frozen and shelled
1 small shallot
100 ml Natrel Lactose Free 3.25% for the mousse
400 ml Natrel Lactose Free 3.25%
2 tsp. (10 ml) wasabi or horseradish (can be found ready-made in stores)
100 ml Natrel 35% Lactose Free Whipping Cream
350 ml chicken or vegetable broth
Zest of 1 lime
Salt and freshly ground pepper

Flavoured butter

? cup (70 g) Natrel Salted Butter*, softened
1 garlic clove, finely chopped
1 tbsp. (15 ml) fresh ginger, grated
3 or 4 sprigs fresh thyme, chopped
1 tsp. (5 ml) lime zest

* Natrel Salted Butter is available at Provigo, Maxi and Loblaws.

* Natrel Butter contains very little lactose; however, if you are very intolerant, we suggest you use a lactose free butter.

	PREP TIME 30m	COOK TIME 7m	TOTAL TIME 37m
YIELD 6 kebabs and 3 cappuccinos

Instructions

Begin by preparing the marinade. In a large bowl, mix the shrimp with the garlic, ginger, lime juice, olive oil and cayenne pepper. Season with pepper and set aside in the refrigerator (at least 20 minutes).
In a small bowl, mix together all the flavoured butter ingredients until the mixture is uniform. Cover and set aside in the refrigerator.
Now make the edamame cappuccinos (similar to a very light iced potage made with mousse).
Bring 100 ml of Natrel Lactose Free 3.25% to a simmer in a small saucepan. Remove from heat and add the lime zest (reserving a small amount as garnish for the cappuccinos) to infuse. Let cool. Add the whipping cream and set aside in the refrigerator.
Plunge the edamame into a large pot of bowling salted water and cook for 3 to 4 minutes. Drain.
Place the edamame in a blender (or leave in the pot used to cook them in and use a hand mixer), add the shallot, pepper, salt and broth. Mix together while gradually adding the 400 ml of Natrel Lactose Free 3.25% and wasabi. Continue until the mixture is smooth and light (if you find the mixture too thick, add a little Natrel Lactose Free 3.25%). Strain the edamame mixture to remove lumps, cover and set aside in the refrigerator.
Oil the BBQ grill and preheat to medium heat.
Remove the shrimp from the refrigerator. Thread 4 or 5 (depending on size) onto the double skewers (or 2 single); this will ensure the shrimp stay in place during cooking.
Place the kebabs on the grill and cook for about 3 minutes on each side.
To make the cappuccinos, divide the edamame mixture between 3 glasses so they are three-quarters full. In a bowl, vigorously beat the infused Natrel Lactose Free 3.25% to create a mousse.
Using a spoon, top each glass of edamame mixture with the infused mousse. Garnish with lime zest.
Serve the hot kebabs accompanied by the garlic, thyme and ginger butter, and the edamame cappuccinos.