Mint Lemonade Glazed Grilled Shrimp

Mint Lemonade Glazed Grilled Shrimp recipe brings the flavors and aromas of lemonade with a subtle hint of mint to grilled shrimp.

Yield: 4 servings

Ingredients

• 1 tablespoon (15 mL) finely minced lemon zest, packed
• 1/3 cup (75 mL) freshly squeezed lemon juice
• 1/3 cup (75 mL) honey
• 2 tablespoons (30 mL) canola oil
• 2 teaspoons (10 mL) finely chopped fresh mint
• 1/2 teaspoon (2 mL) kosher salt, or to taste
• 1/4 teaspoon (1 mL) freshly ground black pepper, or to taste
• 20 jumbo raw shrimp, peeled and deveined, tails on
• 8 bamboo skewers, soaked in water for 30 minutes

Instructions

1. Whisk together zest, lemon juice, honey, canola oil, mint, salt and pepper. In airtight container, place 2/3 cup (150 mL) mixture and refrigerate; reserve for sauce.
2. 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.
3. To make sauce, remove reserved marinade from refrigerator, and boil in small saucepan over high heat until slightly thickened, about 1 to 2 minutes; set aside.
4. Preheat grill to medium. Clean it with stiff brush, then rub with canola oil. Remove shrimp skewers from marinade, and shake off excess. Discard marinade. Season shrimp with salt.
5. 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.

Notes

The marinade is also delicious for fish, lobster or lamb chops. Marinate fish and lobster up to 45 minutes and lamb chops up to 4 hours.

Nutrition

Per serving: Calories 137 Total Fat 5 g Saturated Fat 0 g Cholesterol 53 mg Carbohydrates 16 g Fiber 0 g Protein 7 g Sodium 212 mg

Attribution

Recipe and photo used with permission from: CanolaInfo
Recipe by Kathleen Bruno