Mint Lemonade Glazed Grilled Shrimp
- 1 Tbsp finely minced lemon zest, packed 15 mL
- 1/3 cup freshly squeezed lemon juice 75 mL
- 1/3 cup honey 75 mL
- 2 Tbsp canola oil 30 mL
- 2 tsp finely chopped fresh mint 10 mL
- 1/2 tsp kosher salt, or to taste 2 mL
- 1/4 tsp freshly ground black pepper, or to taste 1 mL
- 20 jumbo shrimp, peeled and deveined, tails on
- 8 bamboo skewers, soaked in water for 30 minutes
- 1. Whisk together zest, lemon juice, honey, canola oil, mint, salt and pepper. In airtight container, place 2/3 cup (150 mL) mixture and refrigerate; reserve for sauce.
- 2. Skewer shrimp, and place in shallow dish; add remaining marinade. Cover and marinate in refrigerator for up to 1 hour; turn as needed to evenly coat.
- 3. To make sauce, remove reserved marinade from refrigerator, and boil in small saucepan over high heat until slightly thickened, about 1 to 2 minutes; set aside.
- 4. Preheat grill to medium. Clean it with stiff brush, then rub with canola oil. Remove shrimp skewers from marinade, and shake off excess. Discard marinade. Season shrimp with salt.
- 5. Grill until lightly charred on the outside and just cooked through, about 2 minutes per side; if marinade starts to burn, move to cooler part of grill. Spoon sauce over shrimp, and serve hot or at room temperature.
- Variation: Marinade also delicious for fish, lobster or lamb chops. Marinate fish and lobster up to 45 minutes and lamb chops up to 4 hours.
|Total Fat||5 g|
|Saturated Fat||0 g|
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