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Barbecued Garlic Shrimp


  • 16 to 24 large raw shrimp
  • 6 cloves of garlic
  • ½ bunch of mint
  • 1 organic lemon
  • 1 fennel
  • 2 tomatoes
  • 1 red onion
  • 1 dash of olive oil
  • salt and pepper


1. Peel the shrimps, leaving the tails. Peel and chop 4 cloves of garlic, remove the leaves and chop half the mint. Zest the lemon and squeeze out the juice. Mix the whole with a drizzle of oil. Set aside in the fridge for 1 hour.

2. Cut the fennel and the tomatoes into small cubes. Chop remaining mint. Peel and chop onion, mince the remaining garlic. Fry the onion and garlic in oil. Add the fennel and tomatoes. Let cook for 5 minutes. Then add salt and pepper. Remove from heat and add mint.

3. Prepare the BBQ. Drain shrimp and skewer them in twos or threes. BBQ Grill for 3 to 4 minutes, turning and brushing with marinade. Serve with fennel mixture.

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