These Ginger-Mint Grilled Shrimp are really a cinch to make. They are best made using large (colossal) shrimp which is more like lobster.
The story of Ginger-Mint Grilled Shrimp
These Ginger-Mint Grilled Shrimp are really a cinch to make. I always love how they ask "how long to make"...well, if you don't count the 30 minutes of marinating time, 10 would be the answer. This dish is really flavorful, and best made using large (Colossal) shrimp, shrimp that come to 12 or less per pound, these are almost like mini lobster tails in taste and texture. As a matter of fact, if you wanted to, you could just use the lobster!
I got my shrimp at Pike's Place Market in Seattle, although recently I have found them locally. Pike's Market offers free shipping on seafood so whenever I'm there I always stop and buy a bunch of fish, salmon, halibut, (along with the halibut bones to make my fish fumet - fish stock) and whatever else looks good at the time. It was the first time I had seen shrimp so huge and knew I had to do something with them. I made BBQ Shrimp Scampi first, which cooks with the shell on, then I thought of this recipe, shell off.
How to Shell Shrimp
To make Ginger-Mint Grilled Shrimp, you must shell and devein the shrimp. While it might seem intimidating it's really quite easy to do.
Start by removing the shell. Pull the legs from the shrimp's body which opens up the bottom, then using your fingers remove the shell by putting them at the bottom of the shell and pushing upwards. It may not come off all in one piece, so be sure to get it all. A quick run over the body will let you know if you have left any shell on. You may want to leave the tail on, as I did, for the presentation.
Now to devein. The dark vein is the digestive tract and is usually full of sand and grit. This is not good eats so you definitely want to remove it. Make a shallow cut along the back curve of the shrimp and you should clearly be able to see the dark vein. Gently remove this with your fingers and/or a paring knife. You may want to rinse the shrimp under cold water to ensure you got it all.
Now the shrimp are ready to marinate and BBQ.
LindySez: This recipe is also a delicious hors-d'oeuvre to pass around a dinner party. Buy smaller shrimp, marinate and put on a long skewer; then grill. Remove them from the cooking skewer and put them on small skewers or toothpicks to serve.
Ginger-Mint Grilled Shrimp
- 12 Colossal shrimp or a pound of jumbo shrimp - isn't that an oxymoron?
- ¼ cup extra virgin olive oil
- ¼ cup unsalted butter melted
- 2 tablespoons chopped fresh mint
- 1 tablespoon minced fresh ginger
- 1 teaspoon minced garlic
- The zest from 1 lime
- The juice from 1 lime zest first, juice second
- 2 tablespoons fish sauce
- 1 tablespoon reduced-sodium soy sauce
- Salt and freshly ground pepper as needed
- Remove the shell (except for the tail) and devein the shrimp.
- In a bowl, combine the rest of the ingredients, mix well. Add the shrimp to the marinade and marinate for 30 minutes up to 1 hour.
- Heat the BBQ, grill or a grill pan to medium-high heat. Remove the shrimp from the marinade and grill, turning and basting with the marinade until just opaque.
- Heat any remaining marinade in the microwave or on the stove-top until boiling. Spoon over the shrimp and serve.