Source: dLife

Grilled Jalapeno peppers filled with Tiger shrimp, and ginger.

Servings

12 whole jalapeno pepper (red)
12 whole jalapeno pepper (green)
12 fresh basil leaves , finely shredded
1 tbsp fresh ginger root , peeled and finely chopped
24 large raw shrimp (Tiger)
1 tbsp salted butter
1 pinch salt and pepper (to taste)
1 medium limes , wedges (to serve)

1 Slit open the jalapenos from top to bottom, taking care to leave the stalks intact. Scrape out the seeds. Divide the shredded basil and chopped ginger between the jalapenos and generously season the jalapenos inside.
2 Shell the shrimp, leaving the tail section intact. Place a whole shrimp inside each jalapeno, leaving the tail poking out of the pointed end. Smear a dab of butter on top of each shrimp, then squeeze the jalapeno together to enclose the shrimp.
3 Thread 3 jalapenos, alternating the colors, onto 2 short, parallel bamboo skews so that the jalapenos look like the rungs of a ladder. Repeat to make 8 ladders.
4 Cook the jalapenos over fairly hot coals for approximately 5 minutes, turning frequently until they are softened and a little charred, and the shrimp are cooked through.
5 Serve with wedges of lemon or lime.

Plan ahead, and soak the skewers in advance for 20 minutes.