Last week my great nieces Jameelah and Juwayriah decided to come visit. I asked them what they like to eat so I could go food shopping. Juwayriah said she liked sushi and wintergreen mints and Jameelah said she liked Takis chips and mashed potatoes; both girls confessed to being very picky eaters. Although sushi and mashed potatoes are two of my favorite foods, I wanted to cook a healthy and hearty meal we could all enjoy. I decided on shrimp and a rice dish with peas and mint. Because Juwayriah and Jameelah were polite and tried the shrimp and rice. Much to their surprise, they liked both the shrimp and rice dish and even had seconds. Shrimp With Grilled Lemon & Mint is a scrumptiously delicious meal and will please both the finicky eater and the gourmand.
Shrimp with Grilled Lemon
& Mint
adapted from
Michael Simon's 5 in 5
Michael Simon
& Mint
adapted from
Michael Simon's 5 in 5
Michael Simon
Ingredients
2 lemons, halved
1/2 cup plus 1 tablespoon olive oil
1/4 cup sherry vinegar
2 garlic cloves, minced
1 jalapeño, seeds and rib removed, finely
chopped
1/4 teaspoon coriander seeds, toasted and ground
Kosher salt and freshly ground black pepper
1 pound shelled and deveined large shrimp
1/4 cup torn fresh mint leaves
2 lemons, halved
1/2 cup plus 1 tablespoon olive oil
1/4 cup sherry vinegar
2 garlic cloves, minced
1 jalapeño, seeds and rib removed, finely
chopped
1/4 teaspoon coriander seeds, toasted and ground
Kosher salt and freshly ground black pepper
1 pound shelled and deveined large shrimp
1/4 cup torn fresh mint leaves
Directions
Preheat a grill pan to medium-high heat.
Drizzle the cut sides of the lemon with 1 tablespoon of olive oil and grill, cut sides down, until nicely charred, about 4 minutes.
Meanwhile, in a medium bowl, whisk together the vinegar, garlic, jalapeño, coriander, and remaining 1/2 cup olive oil. Season with salt and pepper. Add the shrimp to the vinaigrette and marinate for 2 minutes.
Put the shrimp on the grill and cook until pink, about 2 minutes per side.
Remove the shrimp from the grill and put them on plates. Squeeze the lemons over top, garnish with mint, and serve.
follow Anne on twitter and Instagram @AnneFretz
photo courtesy of Jameelah Wright
Drizzle the cut sides of the lemon with 1 tablespoon of olive oil and grill, cut sides down, until nicely charred, about 4 minutes.
Meanwhile, in a medium bowl, whisk together the vinegar, garlic, jalapeño, coriander, and remaining 1/2 cup olive oil. Season with salt and pepper. Add the shrimp to the vinaigrette and marinate for 2 minutes.
Put the shrimp on the grill and cook until pink, about 2 minutes per side.
Remove the shrimp from the grill and put them on plates. Squeeze the lemons over top, garnish with mint, and serve.
follow Anne on twitter and Instagram @AnneFretz
photo courtesy of Jameelah Wright
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