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Categories:Viewed: 7 - Published at: 4 years ago
Ingredients
- 1 pound large Shrimp
- 1 tablespoon Canola oil
- 1 cup Dill fronds
- 1 cup Parsley leaves
- 1/2 cup Cilantro leaves
- 2 small white Onions, roughly chopped
- 6 Garlic cloves
- 1/2 teaspoon Kosher Salt
- 1 teaspoon ground Black Pepper
- 1/2 Lime
Method
- Peel, devein and butterfly shrimp. Keep the tail on as it gives you a handle if you plan to serve these as appetizers. Rinse well and pat dry. Place shrimp in a bowl. Season with salt and pepper.
- Puree dill, parsley, cilantro, onion and garlic to a thick paste, using a food processor.
- Scrape paste onto shrimp. Stir the shrimp so that the marinade is well distributed. Cover and marinate for at least 6 hours or overnight. Bring shrimp to room temperature before cooking.
- Heat a ridged grill pan over high flame. Drizzle a little canola oil onto the pan.
- Lay the shrimp in the pan. Work fast and flip the shrimp in a couple of minutes or a soon as they start turning pink. Cook for a minute or two on the other side.
- Place cooked shrimp onto a platter, squeeze lime juice over shrimp and enjoy!
