An easy and delicious summer barbecue starter. Beautifully colorful and amazing flavors. Serve with rice for a main course!
¼ cup packed brown sugar
2 tablespoon fresh squeezed lemon juice
2 tablespoon vegetable oil
2 teaspoon lemon zest
½ teaspoon Tabasco
½ teaspoon salt
2 pounds peeled, deveined shrimp
2 peeled garlic cloves
1 cup packed mint leaves
1 cup packed fresh cilantro
1 tablespoon honey
1 teaspoon sesame oil
1 teaspoon salt
2 tablespoon fresh squeezed lime juice
½ cup vegetable oil
No nutrition information available
1. Mix sugar, lemon juice, 2 T of vegetable oil, lemon zest, Tabasco and salt in medium bowl. Add shrimp, toss to coat and marinate for at least 30 mins and no more than 8 hrs.
2. For sauce, place garlic in food processor and pulse 5 times. Add mint, cilantro, honey, sesame oil, lime juice, vegetable oil and blend occasionally scraping down the sides until the mixture is smooth. Be sure it is fully combined.
3. Heat grill (or grill pan) over medium-high heat and cook shrimp for 2 mins each side, or until pink.
4. Serve the shrimp in a bowl as appetizer with dipping sauce.