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Maddalena Fuller

May
15

Shrimp marinade:

  • 2 tbsp olive oil
  • 2 tbsp sesame oil
  • 2 tbsp minced ginger
  • 3 cloves minced garlic
  • 4 tbsp minced coriander
  • 1 tbsp hot sauce
  • juice of 2 lemons
  • 2 tbsp fresh chives

I use my Braun hand blender for everything, but you can just throw all ingredients into a small food processor or blender that will whip it into a pulpy pureed liquid. Marinade approximately 15 large shrimp (with tails) for a few hours, overnight, an afternoon – it doesn’t matter. Spear the shrimp with kebob sticks, and grill them over medium heat for 2.5 minutes on each side.

Mint Raita

  • 1 cup thick yogourt
  • 1/2 cup diced peeled cucumber
  • 1/4 cup diced green onion
  • 1 clove minced garlic
  • 1/4 cup minced mint leaves
  • 2 tsp lemon zest

Combine. Refrigerate. Serve. Dip shrimp. Lick fingers.


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