Use your food processor or a mortar and pestle to create this deliciously easy marinade for shrimp, or all kinds of seafood. Grill outdoors, use a grill pan, or broil the shrimp in the oven– whichever your method you choose, the results are sure to be satisfying Serve it on a bed of wild rice, cous cous, dumplings, or a mixed greens and alongside seasonal vegetables.
4 servings
- 16 jumbo shrimp (1 ½ pounds)
- 3 garlic cloves
- one, ¾-inch piece of fresh ginger, peeled and finely grated
- 1 tbsp chopped oregano
- 1 tbsp chopped sage
- 1 tbsp chopped cilantro
- 1 tsp crushed red pepper
- 1 lemon, zest finely grated and lemon cut in half
- kosher salt
- ½ cup extra-virgin olive oil, plus more for drizzling
- freshly ground pepper
Using kitchen scissors, cut down the back of each shrimp through the shell and halfway through the meat. Remove the dark veins and transfer the shrimp in their shells to a large bowl.
In a mortar or food processor, crush the garlic, ginger, oregano, sage, cilantro, crushed red pepper and lemon zest with 1 teaspoon of kosher salt until a coarse paste forms. Stir in the ½ cup of olive oil. Pour the mixture over the shrimp and toss to coat thoroughly. Let stand at room temperature for 1 hour.
Light a grill. Grill the shrimp over moderately high heat, turning once, until white throughout, about 4 minutes. Transfer the grilled shrimp to plates. Squeeze the lemon halves over the shrimp, drizzle with olive oil, season lightly with salt and pepper and serve at once.
Source: Food & Wine Annual Cookbook, 2008
