On a less happy note, it’s been sweltering here this week, we’ve been melting in 100°F temperatures, which were further compounded by high humidity. Even at night, temps have been in the low 80’s so it’s been thoroughly unpleasant.
Anyway, it's no use moaning, 'cos I can't do a damn thing about it. Today’s recipe is another one from good old Auntie Beeb and another winner. As usual I changed it up a bit, the recipe said to marinate the shrimp for 1 hour, but I thought that was too long as I felt the mint would completely dominate the flavor of the shrimp, so I only did them for 10 minutes. Personally, I thought that was just right, but by all means marinate them for longer if you like.
I highly recommend this dish, the shrimp were finger-licking good. Also, they only took 5 minutes to cook on the grill, so poor old Mick didn’t have to spend too long sweating over a hot BBQ. Try these, you’ll be glad you did.
2 tablespoons olive oil
2 garlic cloves, finely chopped
2-3 sprigs of mint, (about 15 leaves) finely chopped
Black pepper, to taste
25-30 large uncooked shrimp
¼ cup Italian breadcrumbs
- Peel shrimp, but leave tails on.
- In a medium bowl combine the olive oil, garlic, mint, and black pepper, add the shrimp and toss to coat. Cover and marinate in the refrigerator for 10 minutes.
- Pre-heat BBQ to low.
- Thread 5-6 shrimp onto skewers, (I used metal ones, but if you use bamboo you’ll need to soak them in water for a few minutes).
- Place the breadcrumbs on a plate then press the skewered shrimp into the crumbs.
- Brush a piece of heavy-duty foil with olive oil. Place the skewers on the foil and grill for about 2 minutes a side, until shrimp have turned pink, and breadcrumbs are golden.
Serve with lemon wedges.