2cupsfresh mint leavespacked (I used a combo from my herb garden of traditional mint and lime mint)
Instructions
Mix marinade ingredients together in a large bowl - brown sugar, 2 tablespoons lemon juice, 2 tablespoons oil, lemon zest, cayenne pepper, and salt.
Add shrimp to the marinade and thoroughly coat. Marinate 30 minutes or up to 1 hour, no longer. Cover and refrigerate.
While shrimp are marinating, place mint, remaining 1 1/2 tablespoons lemon juice, and remaining 1/2 cup oil in a blender. Puree until mint is finely chopped and mixture is smooth. Season with salt.
This is the time to also cook the rice vermicelli noodles if you choose to use them. Cook noodles according to package directions. Drain noodles and set aside. Add a little bit of oil to the noodles to keep them pliable.
Heat barbecue to medium-high heat. Place shrimp on the grill reserving the leftover marinade. Grill shrimp until just cooked through, about 2 minutes on the first side and 1 minute on the other side.
Place leftover marinade into a small saucepan and heat on medium heat until the marinade is heated through and simmering.
If using the noodles, place them on a large serving platter. Then place grilled shrimp on top of the noodles. Spoon fresh mint sauce over the shrimp. Transfer the extra mint sauce and reserved marinade into small serving bowls and nestle them onto the platter. Garnish dish with a sprig of fresh mint and a lemon wedge.
Notes
Shrimp can be thread onto skewers, if desired.This dish can easily be served either as an entree or appetizer. If serving as an appetizer 1) place the mint sauce into a separate dipping bowl and 2) the serving size will feed 10 people.