Puttin’ a shrimp on the barbie to mark the summer season

The May long weekend is upon us and I think regardless of how the weather ends up, we Canadians know that this weekend marks the start of summer. It’s time to take the cover off the BBQ, clean that ol’ thing up, and get cooking.

Invite your friends over and have an old fashioned, load-up-the-grill cookout.

Whether you’re hosting or attending, this recipe is a winner and very easy to execute. It makes a great addition to any main course or even serve up nicely as an appetizer. Wherever you end up, we wish you a happy long weekend filled with good food and good company.

 

Chili-Herb Shrimp Skewers

 

2 tbsp olive oil

3 cloves garlic, crushed

2 tbsp ginger, chopped

2 small pieces of lemongrass, finely chopped

1 small chili pepper, diced (optional)

1/2 tsp fish sauce

Juice from 2 limes

1/4 cup chopped mixed fresh mint and Thai basil

3-4lb of the biggest raw shrimp you can find, peeled and deveined

Salt and pepper to taste

In a mixing bowl, add all ingredients and mix well; place shrimp and let marinate for 2-4 hours in the refrigerator;

In the meantime, soak your skewers in a water bath to prevent burning while grilling;

Place 2-3 shrimp on a pre-soaked skewer. Grill or cook in an oven until pink (2-3 minutes), garnish with fresh lime wedges.

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