I learned many years ago that it’s best to keep mint contained in a pot so that it doesn’t overtake your garden. I know this from experience as for years I had mint in my garden that had grown out of a pot and into the ground and it came back for many years. This year I was pleased to see that the mint I planted last year in a large pot has returned (still in the pot). 

With fresh mint on hand, I went looking for a recipe to use it in. Please do not be put off by the ginger, mint and lime combination. It works. The mint counteracts the spiciness of the raw ginger and along with the lime juice brightens the mild shrimp. 

I recommend following the recipe as written. If you’re like me, you’re tempted to cook the shrimp in the ginger-mint mixture. There’s no need and you’ll likely waste some of it on the grill. Toss the shrimp in garlic and olive oil before grilling. Once the shrimp is cooked, remove from the skewer and gently mix with the chopped ginger, mint and lime zest. Remember, it works. Don’t forget to squeeze a bit of fresh lime juice on the shrimp just before serving.

I served this as a main course with brown rice and grilled asparagus, it would also make a great appetizer for a casual summer gathering. Don’t tell your guests what is on the shrimp and see if they can guess. 

In case you were wondering why the limes in the picture look odd, I zested them prior to cutting them up. They are not some weird variation of a lime.

Grilled Ginger-Mint Shrimp

 

Grilled Ginger-Mint Shrimp
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Recipe type: Main Dish
Author:
Serves: 4
Ingredients
  • 1-1/2 pounds large shrimp, peeled and deveined, tails on
  • Kosher salt
  • 3 teaspoons olive oil, divided
  • 2 medium garlic cloves, minced
  • 1 (1-inch) piece ginger, peeled
  • 1 cup firmly packed mint leaves
  • 1 small lime, zested and cut into wedges for serving
Instructions
  1. If using wooden skewers, soak in water for at least an hour prior to using.
  2. Pat the shrimp dry with a paper towel and transfer to a medium bowl. Season with ½ teaspoon salt. Stir to lightly coat with about 2 teaspoons of olive oil (you may not need 2 teaspoons of oil) and garlic. Set aside.
  3. Coarsely chop the ginger (you want about 2 tablespoons), then add the mint and a pinch of salt. Finely chop the ginger and mint together until well combined.
  4. Transfer to a medium bowl and mix in remaining 1 teaspoon of olive oil and lime zest. Stir to combine.
  5. Preheat the gas grill on high.
  6. Skewer shrimp and place on a platter.
  7. Grill shrimp on high for 2 to 3 minutes per side. You should see some blackened grill marks on shrimp.
  8. Remove shrimp from skewers and add to the bowl with ginger-mint mixture. Using a rubber spatula, gently toss to coat.
  9. Serve warm with lime wedges.
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Source:  Variation on recipe from New York Times Cooking