Grill it

Mint Lemonade-Glazed Grilled Shrimp

This grilled shrimp makes a delightful meal for dining al fresco or at a backyard BBQ. A flavourful combination of mint and lemon juice are fused to make a glaze and the canola oil adds a light texture and taste to maintain the fresh citrus flavours. Recipe courtesy of www.canolainfo.org.

Prep Time

Servings

1 Tbsp lemon zest finely minced, packed (15 mL)

1/3 cup freshly squeezed lemon juice (75 mL)

1/3 cup honey (75 mL)

2 Tbsp canola oil (30 mL)

2 tsp fresh mint finely chopped (10 mL)

1/2 tsp kosher salt or to taste (2 mL)

1/4 tsp freshly ground black pepper or to taste (1 mL)

20 jumbo shrimp peeled and deveined, tails on (20)

Special Equipment: 8 bamboo skewers (6-inch), soaked in water for 30 minutes

Whisk together zest, lemon juice, honey, canola oil, mint, salt and pepper. Place 2/3 cup (150 mL) of mixture in an airtight container and refrigerate; reserve for sauce.
Skewer shrimp, and place in shallow dish; add remaining marinade. Cover, and marinate in refrigerator for up to 1 hour; turn as needed to evenly coat.
To make sauce, remove reserved marinade from refrigerator, and boil in a small saucepan over high heat until slightly thickened, about 1 to 2 minutes; set aside.
Preheat grill to medium. Clean it with a stiff brush, then rub with canola oil. Remove shrimp skewers from marinade, and shake off excess. Discard marinade. Season shrimp with salt.
Grill until lightly charred on the outside and just cooked through, about 2 minutes per side; if marinade starts to burn, move to cooler part of grill. Spoon sauce over shrimp, and serve hot or at room temperature.

Variation: Marinade also delicious for fish, lobster or lamb chops. Marinate fish and lobster up to 45 minutes and lamb chops up to 4 hours.

Ingredients

1 Tbsp lemon zest finely minced, packed (15 mL)

1/3 cup freshly squeezed lemon juice (75 mL)

1/3 cup honey (75 mL)

2 Tbsp canola oil (30 mL)

2 tsp fresh mint finely chopped (10 mL)

1/2 tsp kosher salt or to taste (2 mL)

1/4 tsp freshly ground black pepper or to taste (1 mL)

20 jumbo shrimp peeled and deveined, tails on (20)

Did you know?

21.2 million acres of canola were grown by more than 43,000 Canadian farmers in 2022.

Did you know?

Canola was developed in Canada in the 1970s? Its very name is a contraction of “Canadian” and “ola”, signifying oil.

Directions

Special Equipment: 8 bamboo skewers (6-inch), soaked in water for 30 minutes

Whisk together zest, lemon juice, honey, canola oil, mint, salt and pepper. Place 2/3 cup (150 mL) of mixture in an airtight container and refrigerate; reserve for sauce.
Skewer shrimp, and place in shallow dish; add remaining marinade. Cover, and marinate in refrigerator for up to 1 hour; turn as needed to evenly coat.
To make sauce, remove reserved marinade from refrigerator, and boil in a small saucepan over high heat until slightly thickened, about 1 to 2 minutes; set aside.
Preheat grill to medium. Clean it with a stiff brush, then rub with canola oil. Remove shrimp skewers from marinade, and shake off excess. Discard marinade. Season shrimp with salt.
Grill until lightly charred on the outside and just cooked through, about 2 minutes per side; if marinade starts to burn, move to cooler part of grill. Spoon sauce over shrimp, and serve hot or at room temperature.

Variation: Marinade also delicious for fish, lobster or lamb chops. Marinate fish and lobster up to 45 minutes and lamb chops up to 4 hours.

Nutritional Analysis

Calories

137

Total Fat

5 g

Saturated Fat

0 g

Cholesterol

53 mg

Sodium

212 mg

Carbohydrates

16 g

Fiber

0 g

Protein

7 g

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