My mom and I love watching The Chew on ABC. I even got Charlie interested. It mixes 2 types of television that I enjoy – cooking shows and talk shows (yes, guilty pleasure). I was never a Jerry Springer type of fan, more of The View and the Tonight Show kind of girl. And Food Network? You know I was all over that (when I still had cable). So The Chew was one of those shows for me — I couldn’t resist it! I love all the hosts and every time they make something that makes my mouth water I bookmark it so I can give it a try. 🙂
Chef Symon’s Shrimp with Grilled Lemon and Mint looked so yummy I just had to try it! I didn’t have all the ingredients at home so I had to make some adjustments to his original recipe so that it would fit with the items I had on hand. Here’s the recipe that I made, you can view Chef Symon’s original recipe here.
What you’ll need:
- 1/4 cup Apple Cider Vinegar
- 1/2 cup Avocado Oil (if you don’t have this on hand Michael Symon’s recipe calls for Olive Oil)
- Korean Chili Flakes (Gochugaru)
- 1 pound Shrimp peeled and deveined
- 2 Lemons halved (and zested)
- 2 cloves Garlic minced
- 1 cup julienned Snow Peas
1. Julienne your snow peas. Cut them on a bias and thinly (and watch your fingers!) and put aside.
2. Add apple cider vinegar, lemon zest, and garlic into a bowl.
3. Whisk in avocado oil, add salt, black pepper, and chili flakes.
4. In a separate bowl, take 2/3 of the mixture and add shrimp. Let sit to marinade and coat evenly. Side note: I had to use frozen shrimp (womp womp) since our local market didn’t have the size that would be good for grilling. The frozen ones still came out pretty good!
5. Take the remaining 1/3 of your mixture and add your snow peas. Mix and incorporate evenly.
6. Please lemons face down onto the grill and grill your shrimp for 1-2 minutes on each side (depending on the size).
7. Place a bed of snow peas onto the plate and your shrimp on top for a pretty presentation. Squeeze one whole grilled lemon and use the 2nd for garnish. Enjoy!