The first time I mooted the idea of grilling shrimp marinated in chiffonaded basil and mint, my wife was skeptical. I went ahead and tried in anyways. It tasted good, and now I have been grilling/pan searing this combination for the past 4 years. I sometimes add pureed ginger and habanero pepper to the mix to generate a nice kick. The “kicked-up” version goes well with drinks as a cocktail appetizer.
To make basil-mint shrimp for four
Pealed and deveined large fresh shrimp. I hate pre-cooked frozen shrimp. It tastes like rubber. How much shrimp you want depends on how much you want to eat. For the recipe sake lets say 20.
Chiffonade a handful of fresh basil and mint and add into shrimp. Add a teaspoon of olive oil, salt to taste, toss well and let it rest in a refrigerator for about an hour. For extra heat add habaneros chilli. Jalapenos don’t give the same taste and texture as habaneros. If not adding habaneros, add some crush black pepper.
Bring grill to high heat. Grill each shrimp three-four minutes…the tail turns bright orange. Since I don’t have a grill, I pan sear them in two teaspoon of oil, till the desired results are met.