Marinated Shrimp over Grilled Romaine
Serves 6 Prep Time 1 hour | Cook Time 10 minutes
Ingredients
750 g De crevettes de taille moyenne pelées et déveinées
4 Gousses d’ail finement hachées
2 Zeste et jus de 2 limes
1 Piment jalapeño épépiné et haché finement
1 c A thé de paprika fumé
¼ t De tiges de coriandre
½ t D’huile d’olive
3 Cœurs de laitue romaine coupés en deux
1 Avocat bien mûr sans noyau
1 c A thé de miel
1 Oignon vert
½ t De feuilles de coriandre
Sel casher et poivre noir fraîchement moulu
Instructions
- In a medium sized mixing bowl, combine half the garlic, lime zest, jalapeno, paprika, cilantro stems and 2 tablespoons of the olive oil with the shrimp.
- Cover with plastic wrap and refrigerate for at least 1 hour.
- Preheat the BBQ to medium heat.
- Brush the romaine halves with the 2 tablespoons of olive oil and the other half of the garlic and set aside.
- In a blender, combine avocado, remaining olive oil, lime juice, and honey. Blend until smooth and season with salt and pepper.
- Grill the lettuce for 1-2 minutes per side until charred, remove from the grill and increase the BBQ to high heat.
- Grill the shrimp for 2-3 minutes per side until charred and cooked through.
- Place the grilled lettuce on a serving platter, top with the shrimp, cilantro leaves, green onions and a fresh squeeze of lime juice.
© 2015-2016 Molson Coors Canada, for more beer & food pairings visit www.brewsandbites.ca.
Suggested Pairings: You could try this dish with something different like a light fruity style beer. Or sip on a refreshing style wheat beer.
What beer did you pair with this recipe? Let us know using the hashtag #CheersCanada.
