Succulent shrimps marinated in herbs and garlic then quickly grilled , Shrimps Gilbert is the perfect dish for an impressive dinner party. Serve with fried rice, a crisp green salad and a well-chilled dry white wine, such as Muscadet.
2 lb. very large shrimps, shelled and deveined
3 garlic cloves, crushed
4 spring onions , finely chopped
2-inch piece fresh root ginger, peeled and chopped
2 tablespoons lemon juice
2 fl. oz. olive oil
2 tablespoons chopped fresh coriander leaves
1 teaspoon salt
2 teaspoon black pepper
2 small lemons, cut into quarters
Thread the shrimps on to 12 small skewers. Set aside.
In a medium-sized shallow dish, combine the garlic, spring onions , ginger, lemon juice, olive oil, coriander, salt and pepper. Using a kitchen fork, beat the ingredients together until they are thoroughly combined. Place the skewered shrimps in the dish and set aside to marinate for 1 hour, turning the skewers frequently.
Preheat the grill to high. Line the grill pan with aluminium foil.
Remove the skewers from the marinade and place them in the grill pan. Reserve the marinade. Place the grill pan under the heat and grill the shrimps for 5 to 7 minutes, basting occasionally with the marinade and turning once, or until they are golden brown.Remove the shrimps from the heat and transfer them to a serving dish. Garnish with the lemons and serve immediately.