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Coriander and pink grapefruit shrimps à la plancha

Preparation

15 minutes

Cooking

5 minutes

Servings

4

Coriander and pink grapefruit shrimps à la plancha
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Ingredients

1 dried shallot, minced
Juice of 1/2 pink grapefruit
60 ml (1/4 cup) fresh coriander, chopped
30 ml (2 tbsp.) sunflower oil
5 ml (1 tsp.) pink pepper, crushed
450 g (1 lb.) medium shrimps, shelled

DIP

180 ml (3/4 cup) sour cream
60 ml (1/4 cup) mayonnaise
45 ml (3 tbsp.) fresh coriander, chopped
Ground black pepper to taste

Directions

  1. In a dish, mix the first 6 ingredients.
  2. Cover and refrigerate 1 to 2 hours, stirring a few times.
  3. In another bowl, mix the dip ingredients.
  4. Cover and chill until ready to serve.
  5. Heat a plancha* on the barbecue for 15 minutes on high.
  6. Turn down the heat and wait 1 minute before spreading the drained shrimp on the plancha.
  7. Cook 1 to 2 minutes on each side.
  8. Serve with the dip.

NOTE

*A plancha is a metal plate or griddle that is heated up to cook food on. It can be heated in the oven or on the barbecue.

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