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lemon and mint shrimp skewers
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Lemon and Mint Shrimp Skewers

Lemon and mint shrimp skewers, are light and citrusy with a clean, fresh finish. A simple, elegant option for spring entertaining or an easy starter to bring to the table.

Equipment

  • bamboo skewers

Ingredients

  • 6 cups water
  • 3 tbsp salt
  • 1 lemon, sliced
  • 3 sprigs fresh mint
  • 25 shrimp, peeled
  • 4 tbsp fresh lemon juice
  • 3 tsp honey
  • 1 tbsp extra virgin olive oil
  • 6 leaves fresh mint, finely sliced
  • 1 English cucumber
  • zest of half a lemon
  • salt to taste

Instructions

  • Prepare a bowl with ice and cold water.
  • Bring the water, salt, lemon slices, and mint sprigs to a boil in a pot. Once boiling, turn the heat down to a low simmer. Add the shrimp and cook for 2 - 3 minutes until they are opaque and pink.
  • Immediately move the shrimp into the bowl filled with ice and cold water. Let them sit for 5 minutes. This ensures they stay snappy and don't overcook. Drain and pat them very dry with paper towels.
  • In a medium bowl, whisk together the lemon juice, honey, olive oil, lemon zest, and half of the chopped mint. Add the shrimp to the bowl and toss gently. Let them marinate in the fridge for at least 20 minutes (but no longer than 2 hours, or the acid will "cook" the shrimp like ceviche).
  • While the shrimp marinate, use a vegetable peeler to shave long, wide strips from the cucumber. Cut the ribbons in half to make two short wide pieces.
  • Take a bamboo skewer and thread one cucumber ribbon, followed by one marinated shrimp, another cucumber ribbon, and one more shrimp. Repeat for the rest of the skewers.
  • Garnish with the remaining sauce and an extra sprinkle of lemon zest. Sprinkle salt over the top if needed.