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.
Amalfi-Style Shrimp
Ingredients:
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
Directions:
- 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.
11 comments:
These shrimp look so delicious-this is a perfect summer meal!
I haven't braved the grill since our temps have been so high.I hope the whole summer won't be like this!
Jan that looks yummy, I love the breadcrumb idea! I would absolutely DIE in that heat and humidity!
I love the idea of the mint in this dish. And so easy to prepare, winner!!
MMMM...Jan! that meal looks so lovely & rich in taste!
Excellent summer meal!
Yum!
Forget the shrimp, let's talk about that vacation. It is definitely one of my places to go **one of these days*** -- Sorrento, ask my husband, I talk about it all the time. Italy in general, Sorrento specifically. And the dish looks delish.
These look delicious! Sometimes I feel like I get into a rut when it comes to shrimp recipes, this sounds like a fun one to try.
The shrimp sound wonderful! I love the simplicity of the recipe too.
It was hot in Portland last week, but not anything near what you are dealing with, yuck! I just can't handle the heat well...I hope you have air conditioning! :)
I've never used mint with shrimp - I bet these are so delicious.
Oh Jan, these look amazing. The village my mom was from in Italy had a view of Mt. Vesuvius! She used to sing me this song about the Isle of Capri, too! I think I need to eat this shrimp. Now. At 11:30 at night. YUM! I noticed that this post is from June ... I'm playing catch up. Hope all is well in your corner of the world.
PS: Meant to say something about that heat! UGH! It's the humidity that would wilt me. Hope Mick's garden is holding on!
Great seasoning idea for the shrimp. Thanks a lot for sharing your tips.
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