Mint Flavored Shrimp
|Salad oil||3⁄4 Cup (12 tbs)|
|Finely chopped mint/1 tablespoon dry mint, crumbled||1 Tablespoon (Fresh)|
|White wine vinegar||1 Tablespoon|
|Chili powder||1 Teaspoon|
|Dry basil||1 Teaspoon|
|Garlic||1 Clove (5 gm), minced / pressed|
|Raw shrimp||2 Pound, shelled and deveined (Medium Size, About 32 Per Pound)|
In a large bowl, stir together oil, mint, vinegar, chili powder, basil, salt, pepper, and garlic.
Add shrimp and stir to coat.
Cover and refrigerate for 2 to 4 hours.
If using bamboo skewers, soak about 24 skewers in hot water to cover for 30 minutes.
Lift shrimp from marinade and drain briefly (reserve marinade).
Thread about 5 shrimp on a pair of bamboo or metal skewers, aligning skewers parallel so shrimp lie flat.
Repeat with remaining shrimp.
Place shrimp on a well-greased grill 4 to 6 inches above a solid bed of hot coals.
Cook, basting with marinade and turning once, until shrimp turn pink