Grilled shrimp with coriander sauce and black bean cakes

Ingredients

Quantity		Ingredient
¼	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
½	teaspoon	Minced garlic
¼	teaspoon	Ground cumin
¼	teaspoon	Cayenne pepper
¼	teaspoon	Salt
½	cup	Butter
1	tablespoon	Cilantro; minced
4		Black bean cakes

Directions

1. Combine first 5 ingredients in heavy small saucepan. Add ½ teaspoon coriander. Boil until reduced to 2 Tablespoons, about 5 minutes.

2. Preheat broiler. Mix shrimp, oil, garlic, cumin, cayenne, salt and ½ 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.

3. 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.

NOTES : Need 1 recipe Black Bean Cakes Posted to MC-Recipe Digest V1 #804 by LLORONITA@... on Sep 25, 1997

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