Grilled Garlic Shrimp Recipe from A Trick of the Light | Chief Inspector Gamache Series

By Katecooks

Ingredients

• 1 pound (450 g) medium shrimp (about 24 per pound, shelled and deveined
• 3 garlic cloves, minced
• 2 tablespoons olive oil (or a blend of 1 tablespoon each olive and sesame oil)
• Sea salt and freshly ground black pepper
• 3/4 cup quinoa
• 1 1/4 cups cold water
• Juice of 2 limes
• 2 tablespoons finely chopped cilantro or scallions
• 2 tablespoons toasted sesame oil or olive oil
• 1 ripe mango, peeled, pit removed, and flesh cut into 3/4 x 1/4-inch matchsticks
• 1/4 cup sliced almonds
• Lime wedges for serving (optional)

Details

Servings 4
Adapted from gamacheseries.com

Preparation

Step 1

1. Toss the shrimp, minced garlic, olive oil, (or olive oil sesame oil blend, if using) together in a bowl.

2. Season generously with salt and pepper and toss again. The shrimp may be marinated up to several hours before cooking. Cover and refrigerate.

3. Place the quinoa in a sieve and rinse thoroughly under cold running water for at least 3 minutes.

4. Drain. Bring the 1¼ cups water and a large pinch of sea salt to a boil in a small saucepan. Stir in the quinoa and return to a boil. Stir once thoroughly, then reduce the heat to the lowest setting. Cover the pan and cook for 18 minutes.

5. While the quinoa is cooking, stir the lime juice, cilantro or scallions, and the 2 tablespoons of sesame or olive oil together in a serving bowl.

6. Add the mango and let stand, tossing once or twice while the shrimp cook.

7. When the quinoa is cooked, remove it from the heat and uncover it.

8. Fluff a few times with a fork.

9. Preheat a grill pan or large heavy skillet (cast iron is ideal for either type of pan) over medium-high heat. Lay the shrimp into the hot pan and cook, turning once, until they are cooked through, about 4 minutes.

10. Stir the still-warm quinoa into the dressed mango and toss well.

11. Add more salt and/or pepper if needed. Pile some of the salad in the center of four salad plates. Scatter the almonds over the salad, and arrange the shrimp skewers around the salad. Pass extra lime wedges if you like.

* To toast sliced almonds: Preheat an oven to 350°F (177°C). Spread the almonds out on a baking sheet and bake, stirring around once, until lightly toasted, about 10 minutes.