Subtitles section Play video Print subtitles Hi. Welcome to show me the curry dot com. I'm Hittle manager and today we're gonna show you how to make a clean ocean. Polina is mint. That's the keen reading to this simple grilled shrimp recipe. So we're gonna call it the Nation Very easy to make. Let's get started. So we have about 10 ounces of ship over here. It's about 15 pieces, and it's about 2025 grade shrimp. We got a frozen, so we defrosted them, we washed them de rein them and we're gonna keep the at the tail on because it's just easier to pick up E. I just took a paper towel and just try to doll up, because anytime your dream indicated marination is what already on the thing that will be less marinate, you know, sticking to him. So you're better off going all the excess water moisture and then putting your marinade Let that be the moisture. So this is all prepped and ready to go, and we're gonna work on a very simple marinate. So we have a little spice grinder here, and to this, we're gonna add about a handful of fresh mint leaves. This is the star flavor. For this recipe performance, Polina only use the leaves, not the stock. Unlike the Salon Joe, right, and we have about five large close of garlic and approximately the same amount of ginger and green chiles. If you choose to use them, you can, and absolutely, to taste well at half a tablespoon of oil and about a tablespoon of lemon juice. Now this is gonna help us grind. All of this case or paste is finally grown. It's so good, delicious. Well, and we're gonna take this out into a mixing bowl. What is the matter like? Give today's test and see what you want to. Just But we're going to add some salt on some black pepper to it, half teaspoon of black pepper and using the course variety because look pretty and have a little more intense flavor. Half teaspoon salt. Your mix minutes Being always a very seasonal item, sometimes you get it. Sometimes you don't, and if you really want to make it, it also substitute the mint with cilantro. It'll have a little different flavor, but you know it's a great option. So this is perfect. The maybe wanted to taste fabulous and dig this trip, and we're gonna drop it in there. I'm gonna fix it, and we have some plastic wrap here, so we're gonna cover it and keep it in the refrigerator and let it marinate for a least 10 minutes. But if you have longer a couple of hours overnight, the longer the better. But at least 10 minutes we'll be back. So shrimp has been marinating for about 10 to 12 minutes, and let's take a look. It's mint. What a fabulous aroma. So what we have done is we're going to be choosing to secure it. You can do it on the stovetop. Just don't buy it, or you can just put it on a black skillet and just cook it on both sides. Fashion looks really fast. That's the bandage, but even attributing to just put it on our skillet on skewers. You could do the same thing as long as the ship touches your bottom, your bottom of skillet bottom. So or you can do it on a barbecue grill. You could do it on the table top barbecues like George George Foreman, and your final option, of course, is to skewer these or put him on a baking tray and put it in the oven. If you're gonna use the oven, you need to put it on your broil setting, which is the heat coming from the top. And make sure you're tray or your rack is close to the top. Just a few minutes on each side it's on dhe you skewers. Don't forget to soak and especially with only the battle risk yours using metal ones. Of course, you don't need to say, Yeah, that's what I want to do. Take it. And I'm going to skewer from the end to the sent through the front. So basically, I wanted to go right through into places, so it's kind of like this. So number one, it doesn't You want a little space over there? So it cooks from the inside. Don't let it be like this. And don't overcrowd your ship. Very important. I want to put it in, keeps a room to hold it and poking in two different places, of course, helps it not fall apart and just keeps it stable on the stick. Did you mention it? Cute. There you go. Just like that, I'm gonna carry ons curing. That's a word, and we'll be back. We have indoor skillet. We just made it lightly coated with oil, and it's hot. Allow it to cook on the bottom side and then flip it approximately 2 to 3 minutes. You want a little chart? Local little browning. That's perfect. Be in about two minutes, but our skill. It is a very, very high, so flip it off. It looks beautiful. Look at it. Change. Upgrade to a white and that's what you want. And I'm gonna let the bottom side cook again and it's done. Good day off. Losing the edges on dhe. Just pick it up. Looks so good for the shrimp is off the pan and look at it. Looks fabulous and finish it off. Squeeze a fresh line. It's ready to serve. Things is a great appetizer. It took literally after the marination and everything. It took, what, two minutes on each side so you can have this all prepped up and ready to go and right when your guests were there a couple of minutes and you can impress them. Wow, them enjoyable.