I can't believe I didn't come up with this recipe myself, I guess I love the plain ol' prawn too much. But from now on I am going to be making this grilled version of my beloved prawn whenever the weather allows me to fire up my grill.
We made this recipe this past weekend when my friend Hanna and her boyfriend Jamal came to visit. Hanna actually came across the recipe while looking through one of my many food magazines. We served the shrimps as a starter for our Saturday dinner, chicken grilled whole on the BBQ with a side of oven roasted potatoes and toum, my new favourite sauce. The recipe for toum will be added shortly.
Grilled marinated shrimpsServes 4
Adapted from Maison Mat & Vin 3/2010
0,5 dl olive oil
3 cloves garlic, grated
2 tbsp lemon juice
1 tsp salt
600 g pre-cooked shrimp with the shell on
you can also use raw shrimps
1. Combine the olive oil, the grated garlic, the lemon juice and the salt in a bowl.
2. Place the shrimps in a ziploc bag, and pour in the marinade. Close the bag and massage it gently to ensure that the marinade covers all the shrimps. Place the bag in the fridge for at least 30 minutes.
3. Thread the shrimps onto wooden or steel skewers and grill the shrimps until the shell turns a little white or golden brown. It will take a little longer if you are using raw shrimps.
Serve with mayo, warm baguettes and a glass of white wine.
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