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 raw 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|
Barra Vieja Beach Styled Shrimp
Cooking shrimp is fast and easy with the high heat tolerance of canola oil.
Crêpes with Shrimp, Spinach and Herb Filling
These scrumptious, savory crêpes are easy to make and will bring an elegant flair to your special brunch menu. Using canola oil in the crêpe batter rather than butter and replacing some of the white flour with whole-grain flour makes the crêpes healthier without sacrificing their rich, decadent taste.