2 tbsp sunflower oil
1 tbsp garlic infused oil
2 red chillies, deseeded and finely chopped
¼ tsp sea salt
½ tsp paprika
18 large fresh shrimp in their shells
Mix the oil with the garlic oil, chilli, salt and paprika, then toss in the shrimp.. Marinate the shrimp in the fridge for up to 1 day.
To barbecue: Cook the shrimp singly or thread 3 onto skewers to make portions.
Barbecue for just a few mins each side until they turn from grey to pink.
Serve with the mint relish (just tiny pots per portion), warm finger bowls with lime slices, napkins, and a bowl for the shells.
Recipe adapted from: Good Food