- 1 Tbsp lemon zest finely minced, 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 fresh mint finely chopped (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 shrimp peeled and deveined, tails on (20)
Special Equipment: 8 bamboo skewers (6-inch), soaked in water for 30 minutes
- Whisk together zest, lemon juice, honey, canola oil, mint, salt and pepper. Place 2/3 cup (150 mL) of mixture in an airtight container and refrigerate; reserve for sauce.
- 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.
- To make sauce, remove reserved marinade from refrigerator, and boil in a small saucepan over high heat until slightly thickened, about 1 to 2 minutes; set aside.
- Preheat grill to medium. Clean it with a stiff brush, then rub with canola oil. Remove shrimp skewers from marinade, and shake off excess. Discard marinade. Season shrimp with salt.
- 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.
Mint Lemonade-Glazed Grilled Shrimp
This grilled shrimp makes a delightful meal for dining al fresco or at a backyard BBQ. A flavourful combination of mint and lemon juice are fused to make a glaze and the canola oil adds a light texture and taste to maintain the fresh citrus flavours. Grilled shrimp makes a a light meal and pairs well with a leafy green salad. Recipe courtesy of www.canolainfo.org.
- Total Fat
- 5 g
- Saturated Fat
- 0 g
- 53 mg
- 212 mg
- 16 g
- 0 g
- 7 g