Grilled Shrimp in Banana-leaf Pouch

This recipe also works well with scallops, mussels, or clams. If banana leaves are unavailable, use two layers of aluminum foil and reduce cooking time to 5 to 7 minutes.

Yield: Makes 2 servings

Ingredients

• 1  pound  large shrimp, peeled and deveined
• 2  tablespoons  fresh lime juice
• 1  cup  chopped yellow onion, divided
• 1  cup  chopped red bell pepper, divided
• 2  garlic cloves
• 1  cup  Thai basil leaves, roughly torn
• 2  teaspoons  ground coriander
• 2  teaspoons  hot sauce (optional)
• Salt and pepper to taste
• 4  (10- x 15-inch) pieces banana leaves, trimmed and wiped with damp cloth
• 1/4  cup  chopped fresh cilantro

Preparation

Toss shrimp with lime juice.

Combine 1/2 cup onion, 1/2 cup bell pepper, and garlic in the bowl of a food processor; pulse until finely chopped. Combine shrimp with onion mixture, remaining onion and bell pepper, and next 3 ingredients. Season with salt and pepper.

Place one banana leaf on a 12- x 16-inch piece of aluminum foil. Spread half of the shrimp mixture in center of leaf. Cover it with second banana leaf and another 12- x 16-inch piece of foil. Roll 4 edges of foil over tightly to form a pouch. Repeat with remaining banana leaves, foil, and shrimp.

Grill pouches, covered with grill lid, over medium heat 8 to 10 minutes. Remove pouches from grill. Remove foil; place pouches onto serving plates. Cut a slit in center of leaves, and peel back. Sprinkle with cilantro.