Grilled Ginger-Mint Shrimp |
Author: Nicole
- 1-1/2 pounds large shrimp, peeled and deveined, tails on
- Kosher salt
- 3 teaspoons olive oil, divided
- 2 medium garlic cloves, minced
- 1 (1-inch) piece ginger, peeled
- 1 cup firmly packed mint leaves
- 1 small lime, zested and cut into wedges for serving
- If using wooden skewers, soak in water for at least an hour prior to using.
- Pat the shrimp dry with a paper towel and transfer to a medium bowl. Season with ½ teaspoon salt. Stir to lightly coat with about 2 teaspoons of olive oil (you may not need 2 teaspoons of oil) and garlic. Set aside.
- Coarsely chop the ginger (you want about 2 tablespoons), then add the mint and a pinch of salt. Finely chop the ginger and mint together until well combined.
- Transfer to a medium bowl and mix in remaining 1 teaspoon of olive oil and lime zest. Stir to combine.
- Preheat the gas grill on high.
- Skewer shrimp and place on a platter.
- Grill shrimp on high for 2 to 3 minutes per side. You should see some blackened grill marks on shrimp.
- Remove shrimp from skewers and add to the bowl with ginger-mint mixture. Using a rubber spatula, gently toss to coat.
- Serve warm with lime wedges.
Recipe by Riegl Palate at https://www.rieglpalate.com/grilled-ginger-mint-shrimp/
3.4.3177