Monday, May 17, 2010
1 to 1-1/2 pounds peeled, deveined shrimp (21 to 30 per lb, tails on)
2 tablespoons fresh lime
Mint sprigs for garnish
Prepare a gas or charcoal grill for high heat (you can hold your hand 1 to 2 inch above grate only 1 to 2 seconds). Meanwhile, put shrimp in a 11-gal, resealable plastic bag and pour in marinade (recipe below). Seal and marinate at room temperature 15 to 20 minutes.
Remove shrimp, reserving marinade. Thread shrimp onto 6 to 7 (10 to 14 inch) metal or bamboo skewers.
Arrange shrimp on grill and baste with marinade (dab some mint and shallots onto shrimp); close lid. Cook until shrimp are just beginning to brown, 1 to 2 minutes. Turn shrimp over, baste again and close lid. Cook 1 to 2 minutes until browned but still moist in center ( cut to check). Transfer shrimp to a patter, drizzle with lime juice and garnish with mint sprigs.
20 chopped fresh mint leaves
1/3 cup sugar
1 thinly sliced shallot
1/3 cup light rum
3 tablespoons fresh lime juice
1 tablespoon oil
1 teaspoon freshly grated lime zest
1 teaspoon coarse kosher salt
In a medium bowl, combine mint leaves, sugar and shallot. Pound with a wooden spoon to crush coarsely.
Whisk in rum, lime juice, oil lime zest and salt. Whisk until salt dissolves.
YIELD: makes 4 to 6 servings
Notes: These sweet, juicy shrimp taste of fragrant mint and lime. Don't marinate for more than the recommended time or the rum and lime juice will "cook" the shrimp and ruin their texture.