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Grilled shrimp cocktail with Mediterranean salsa (BBQ)
Preparation
20 min
Cooking time
5 min
Servings
4
Ingredients
Marinade:
- 1 garlic clove, peeled and cut into 4
- 10 ml (2 tsp) fresh thyme, stems removed
- 1 bunch of fresh basil (leaves only)
- 30 ml (2 tbsp) fresh chives, coarsely chopped
- 1/2 bunch of fresh coriander (leaves only)
- 125 ml (1/2 cup) olive oil
Salsa:
- 250 ml (1 cup) yellow tomatoes, seeded and diced, 1 cm (1/3 in.)
- 125 ml (1/2 cup) mango, peeled and diced, 1 cm (1/3 in.)
- 80 ml (1/3 cup) red bell pepper, diced, 1 cm (1/3 in.)
- 125 ml (1/2 cup) olive oil
- 30 ml (2 tbsp) lemon juice, freshly squeezed
- 2 ml (1/2 tsp) nuoc mâm (fish sauce)
- 15 ml (1 tbsp) fresh chives, chopped
- 15 ml (1 tbsp) fresh coriander, chopped
- Salt and freshly ground black pepper
Shrimp:
- 20 raw shrimp (16/20), peeled and deveined
- Salt and freshly ground black pepper
- 1 lime, cut into wedges
- A few leaves of coriander
Preparation
- In the bowl of a food processor or in a blender, combine all the marinade ingredients.
- Pulse at first to reduce to a purée, then increase the speed. Set aside.
- Mix all the salsa ingredients together in a bowl. Stir gently.
- Taste and adjust the seasoning if needed.
- Cover and refrigerate.
- Leave to rest for 3 to 4 hours.
- Blot the shrimp dry and place it in a gratin dish.
- Cover the shrimp with the marinade.
- Set aside to rest for 3 to 4 hours.
- Preheat the barbecue to maximum heat, 260°C (500°F).
- Clean and oil the barbecue grill.
- Place the shrimp on the grill and season.
- Cook covered for 2 minutes.
- Flip the shrimp and continue to cook, covered, for 2 more minutes.
- Place some salsa in the centre of each of 4 plates and surround it with a ring of shrimp.
- Garnish with lime wedges and coriander leaves.
- Serve immediately.
