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Boulevard Gourmet's Shrimp Mojito
1/2 small red onion, finely chopped
2 cloves garlic
1/4 C. chopped mint, plus about 30 whole leaves for garnish
1/2 C. fresh lime juice
salt and fresh-ground black pepper, to taste
2 lbs. shrimp (26 to 30 count), peeled and deveined with tail shells intact
30 (1/2-inch-thick) slices French baguette
1 1/2 T. extra-virgin olive oil
Combine the onions, 1 clove minced garlic, chopped mint, lime juice, salt and
pepper in a nonreactive container. Add the shrimp, toss, cover and refrigerate
12 hours, tossing periodically to coat shrimp.
Meanwhile, cut 1 garlic clove in half and rub the bread slices with the garlic.
Place bread on a baking sheet and bake in a 350�F. oven 15 minutes or until
toasted. Serve each shrimp, tail up, on a bread round. Drizzle with olive oil
and garnish with a fresh mint leaf.
Makes 10 to 20 servings.
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