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Grilled shrimp cocktail with Mediterranean salsa (BBQ)
Grilled shrimp cocktail with Mediterranean salsa (BBQ)

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Grilled shrimp cocktail with Mediterranean salsa (BBQ)

Preparation 20 minutes
Cooking time 4 to 5 minutes
Servings 4



  • 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


  • 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


  • 20 raw shrimp (16/20), peeled and deveined
  • Salt and freshly ground black pepper
  • 1 lime, cut into wedges
  • A few leaves of coriander


  1. In the bowl of a food processor or in a blender, combine all the marinade ingredients.
  2. Pulse at first to reduce to a purée, then increase the speed. Set aside. 
  3. Mix all the salsa ingredients together in a bowl. Stir gently.
  4. Taste and adjust the seasoning if needed.
  5. Cover and refrigerate.
  6. Leave to rest for 3 to 4 hours.
  7. Blot the shrimp dry and place it in a gratin dish.
  8. Cover the shrimp with the marinade.
  9. Set aside to rest for 3 to 4 hours.
  10. Preheat the barbecue to maximum heat, 260°C (500°F).
  11. Clean and oil the barbecue grill.
  12. Place the shrimp on the grill and season.
  13. Cook covered for 2 minutes.
  14. Flip the shrimp and continue to cook, covered, for 2 more minutes.
  15. Place some salsa in the centre of each of 4 plates and surround it with a ring of shrimp.
  16. Garnish with lime wedges and coriander leaves.
  17. Serve immediately.
Availability in stores