2 pounds peeled and deveined large shrimp, tails on
6 T chopped fresh mint
1/4 c chopped fresh cilantro
1/4 c fresh lime juice
2 T peeled and grated fresh ginger
1 T olive oil
1 t salt
1 t crushed red pepper
1/2 t sugar
2 garlic cloves, minced
1. Bring a large pot of water to a boil. Add shrimp, cook 5 minutes until shrimp are done. Drain. Rinse under cold running water.
2. Place shrimp in a large bowl and chill.
3. Combine all remaining ingredients. Add to shrimp, toss well to combine.
4. Chill 1 hour, serves 10.
We took this appetizer to one of the music nights up at the Arborcrest Winery this summer. It was definitely a hit with the group, and when someone recently asked for the recipe, I thought it would be a great time to post it. It wasn't difficult to make at all, but needs a bit of pre-planning for the chill time. It is a recipe only slightly adapted from one I got from a Cooking Light cookbook.