Shrimp and Cucumber Skewers

Yields
Serves 4 as a main dish or 8-12 as an appetizer

From chef Steven Satterfield of Miller Union, Atlanta, Georgia

For the charred onion-tequila sauce:

½ Vidalia onion, halved again, leaving root end intact

2 tablespoons olive oil

1 clove garlic

Zest of ½ lime

Juice of 2 limes

1 shot tequila

2 tablespoons coconut oil

For the shrimp and cucumber skewers:

2 pounds large shrimp, peeled

8-12 wooden skewers, soaked in cold water for at least 20 minutes

8 Kirby cucumbers, quartered lengthwise and cut into 1½-inch pieces

Coconut oil

Kosher salt and freshly ground black pepper

Cilantro for garnish

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[/box] [media size="large" align="right" caption="Photo by Angie Moser"] Cucumber skewers

[/media] For the charred onion-tequila sauce:

Brush onion with 2 tablespoons olive oil. Set on grill and cook until slightly charred on all sides.
In a blender or food processor, combine charred onion, garlic, lime zest and juice, tequila, and coconut oil. Blend until puréed. Transfer to a small bowl.

For the shrimp and cucumber skewers:

Heat charcoal or gas grill to hottest temperature. Thread shrimp onto skewers through top and bottom of shrimp, following its natural curve. Thread cucumbers onto separate skewers.
Brush both with coconut oil and season with salt and pepper. Drizzle 1 teaspoon charred onion-tequila sauce onto each skewer.
Cook on hot grill on both sides until done, approximately 3-4 minutes total. Serve with remaining tequila sauce and garnish with cilantro.

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