Chilli, Lime and Herbed Shrimp
Serves: 4
Ingredients
• 1 Cup coriander leaves (or herbs that you desire eg. Basil, oregano)
• 1/4 Cup olive oil
• 2 Cloves garlic finely chopped
• 1 Stem of lemongrass, bruised and thinly sliced
• 2 Small red chillies, seeded and thinly sliced
• 2 Limes juiced
4 x 120g (women) OR 220g (men) King shrimp, peeled (tails left in tact), deveined
• 2 Lebanese cucumbers, seeded
• 2 Avocados, peeled, diced (small avocados)
• 1 Cup of arugula or lettuce
Method
1. Finely chop 1/2 of the coriander leaves (or alternative).
2. Combine chopped coriander, oil, garlic, lemongrass, chillies and 1/4 cup lime juice in a ceramic dish. Add shrimps and stir to coat. Cover and refrigerate - stirring occasionally - 30 minutes (or longer if time permits).
3. Meanwhile, using a vegetable peeler, peel long thin strips from cucumbers. Combine cucumber, avocado, aruguala, remaining coriander or herbs and remaining 1 tablespoon lime juice in a bowl. Season with salt and pepper.
4. Preheat a greased barbecue plate on medium-high heat. Remove shrimp from marinade and barbecue for 1 - 2 minutes on each side or until pink and just cooked through. Transfer to a plate.
5. Arrange shrimp and cucumber salad on plates and serve.
Referenced from the Super Food Ideas magazine, modified for the Tony Ferguson program and approved by a Tony Ferguson nutritionist.