Shrimp with Grilled Lemon and Mint

By lauramae

Ingredients

• Pantry:
• 1/4 cup Sherry Vinegar
• 1/2 cup + 1 tablespoon Olive Oil
• Salt
• Red Chile Flakes
• 1/2 teaspoon Coriander
• toasted and ground
• 1 pound Shrimp
• peeled and deveined
• 2 Lemons
• halved
• 2 cloves Garlic
• minced
• 1/4 cup Mint Leaves
• torn
• 1 cup julienned Snow Peas

Details

Servings 1
Cooking time 30mins
Adapted from abc.go.com

Preparation

Step 1

Heat your grill to medium-high heat.


1 pound Shrimp, peeled and deveined
Salt
Pepper
zest of 2 Lemons
1/4 cup Sherry Vinegar
2 cloves Garlic, minced
1/2 teaspoon Coriander, toasted and ground
1/2 cup Olive Oil
Red Chile Flakes

Season the Shrimp with Salt and Pepper. Whisk together the Lemon Zest, Sherry Vinegar, Garlic, Coriander and 1/2 cup of Olive Oil. Season with Salt, freshly ground Black Pepper, and Red Chile Flakes. Divide mixture, pour half into a large bowl. Add the Shrimp and toss to coat.


1 tablespoon Olive Oil
previously zested lemon halves

Rub 1 tablespoon of Olive Oil on the 4 Lemon Halves and place them on the grill until lightly charred.


marinated Shrimp
1 cup julienned Snow Peas
grilled Lemon Halves
1/4 cup Mint Leaves, torn
Salt
Freshly Ground Black Pepper

Remove the Shrimp from the marinade and place them on the grill for 1- 1 ½ minutes per side. Place the Snow Peas in the bowl with the reserved Vinaigrette. Remove the Shrimp to the same mixing bowl with the Snow Peas and squeeze some grilled Lemon over everything. Season everything one more time with some Salt and freshly ground Black pepper, toss together, and then pour on to a platter and garnish with some torn Mint and the grilled Lemons. Serve immediately.

Helpful Tips:
1. For best flavor, toast whole coriander, and then grind.
2. Grilling lemons makes them sweeter and juicier!
3. Add the warm shrimp to the snap pea salad to enhance the flavors from the dressing.