Vegetables Recipes - Broiled Jumbo Shrimp with Sizzled Thai Basil Recipe

Ingredients 

• About 24 shelled uncooked headless jumbo shrimp

• 2 large handfuls of mixed dark green and light green Asian leaves, such as baby bok choy, mustard greens, mizuna, and shredded Chinese leaves

• 3/4 cup mooli (white radish) cut into matchsticks

• 1/2 cup peanuts, toasted and roughly chopped

• 4 tablespoons macadamia oil or extra virgin sunflower oil

• 6 tablespoons shredded Thai basil freshly cooked jasmine rice, to serve

For the marinade:

• 1 large garlic clove, crushed

• 1 lemon grass stalk) tough outer leaves removed, inner stalk very finely chopped

• 1 tablespoon shredded Thai basil

• 1 tablespoon lime juice

• 1/2 teaspoon sea salt flakes

• freshly ground black pepper

• 2 tablespoons macadamia oil or extra-virgin sunflower oil

For the dressing:

• 1 large garlic clove

• 1/2 teaspoon black peppercorns

• 1 teaspoon sugar

• 2 tablespoons lime juice

• 1/2 teaspoon nam pla fish sauce

Serves 2 as a light meal

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Method:

1. Toss the shrimp with the marinade ingredients and let stand for at least 30 minutes.

2. Preheat a broiler until very hot. Prepare the dressing: using a pestle and mortar, crush the garlic with the peppercorns and sugar, and combine with the lime juice and fish sauce.

3. When you're ready to serve, arrange the leaves and the mooli ill a shallow serving dish. Toss with the dressing and half the peanuts.

4. Thread the shrimp on skewers. Place under the preheated broiler for 5 minutes, turning, until no longer opaque. Remove from the skewers and arrange on top of

Note: Thai basil has a haunting spicy fragrance. If you can't find any, use ordinary basil instead, and if macadamia oil or extra-virgin sunflower oil prove elusive, use a light olive oil rather than extra-virgin, which is too overpowering for this dish.