Tim Love's skewered chili shrimp, pork and more

Video: Stick it! Make marinated shrimp skewers

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   >>> this morning in "today's" kitchen, chili marinated skewers, easy as one, two, three. from tim love , his new ft. worth, texas restaurant is the wood house smoke house which was named to bon appetit magazine's top 50 restaurants of 2012 . congratulations.

   >> thank you.

   >> you are awesome. we, of course, expect nothing but the best from you. you're making skewers today. this is party of the tailgating theme. forget the hamburgers and hot dogs , let's step it up a notch.

   >> do something different. they're really easy to make. they have a lot of flavor, a lot of fun. it's different than hamburgers and hot dogs .

   >> and they're portable.

   >> that's right.

   >> we're starting with shrimp.

   >> you peel the shrimp.

   >> okay.

   >> i've got some --

   >> onions.

   >> little bit of red onions , some cilantro. right here.

   >> i like how you made the marinade with the shrimp in there.

   >> right.

   >> roasted garlic, red chile pepper.

   >> a lot of chili pepper .

   >> keep it hot.

   >> and then we've got some lime juice .

   >> okay.

   >> and these marinate for about 15 minutes .

   >> 15 minutes , that's it?

   >> yeah.

   >> that's easy.

   >> you don't want it sitting too long.

   >> right.

   >> as it sits, it'll color up. when you skewer shrimp, you know, natalie, i depend on you for one thing today, i don't know what else i'm going to do.

   >> i'm not a bon appetit top chef .

   >> if you were hanging out with me, you would be. look at how we join them together.

   >> that's a way to do it.

   >> and also you want to lay out the shrimp on the cutting board so when you skewer them, it goes right through the center.

   >> and not your finger.

   >> not your finger and also keeps them flat so when you put them on the grill they're even on the grill. if you skewer on top of each other, they don't get as even. it's real quick, you know, with shrimp it takes about a minute and a half a side, especially after they set in the lime juice .

   >> you don't want them rubbery.

   >> as you're cooking the shrimp, you say to yourself, self, what do i do with the side burner on my grill?

   >> what do you do?

   >> little bit of reduction of orange juice and shallots and white wine . so we turn this up, add a little bit of cream to it. this is going to make you cheap for your butter sauce. we don't want to get too complicated with it.

   >> right.

   >> so real quickly you just stir in a little bit of butter. and this is a great sauce.

   >> delicious.

   >> -- for the shrimp. so just like this. very simple. and i know this is very odd for everybody at home, but i actually have one done.

   >> okay. through the magic of television.

   >> crazy how that happens. you can see how quickly --

   >> it reduces.

   >> it multiplies into that sauce, then add a little bit of salt.

   >> smells good.

   >> and over here, i've got pork skewers here, which are beautiful with a little barbecue sauce on top. side burner opportunity.

   >> right.

   >> and grilled beef skewers with onions and peppers on top. and i'm going to let you do that.

   >> do i drizzle on top?

   >> drizzle on top. act like a hero.

   >> i'm a hero.

   >> i knew you could do

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