Friday, June 21, 2013

Sweet-and-Spicy Shrimp with Mint Sauce

Jud made this last night for dinner. It was a do-over. It was light, easy, (especially for me), fast, and healthy.  (Hard combination to argue)
Brown sugar give it the sweet and the cayenne delivers the heat. Jud only used about 1/2 t. of cayenne because we didn't want to ruin it with too much heat.  He said next time, he would use a whole teaspoon.  He halved the recipe.

1/4 cup (packed) light or dark brown sugar
3 1/2 tablespoons fresh lemon juice, divided
2 tablespoons plus 1/2 cup vegetable oil, divided , plus more for brushing
2 teaspoons cayenne pepper
2 teaspoons finely grated lemon zest
1/2 teaspoon salt, plus more as needed
2 cups (packed) fresh mint leaves

Mix brown sugar, 2 tablespoons lemon juice, 2 tablespoons oil, cayenne, lemon zest, and 1/2 teaspoon salt in a medium bowl. Add shrimp and toss to coat. Let marinate for at least 30 minutes or up to one hour.

Meanwhile, place mint, remaining 1 1/2 tablespoons lemon juice, and remaining 1/2 cup oil in a blender or food processor. Pulse, scraping down sides occasionally, until mint is finely chopped and mixture is smooth. Season sauce to taste with salt.

Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. Brush grill grate with oil. Thread shrimp onto skewers. Grill shrimp until just opaque in the center, 2-3 minutes per side. Serve with mint sauce.

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