Grilled Basil and Chili Shrimp

For tonight’s dinner, I choose another light meal that is also quick to make. I usually only like shrimp when it’s grilled (not in curries for example), so I tried this recipe that I put together (and successfully tried out) a few weeks ago. This dish goes perfectly well with white rice on the side, or simply serve it as an appetizer. You’ll witness some finger licking I promise you!

Basil Chili Grilled Shrimp (for 3)

– 500 g of precooked shrimp
– 2 garlic cloves, minced
– 1 Tbsp of fresh basil leaves, chopped
– 1/2 tsp paprika
– 1/2 tsp crushed dried red chilies
– 1/4 tsp salt
– 1 Tbsp red wine vinegar
– 1/8 cup olive oil

Marinate the shrimp with all the ingredients above for the time that it takes you to prepare the white rice (20 to 25 minutes).

Heat a wide skillet and pour the shrimp with the marinade and grill on high heat until the shrimp is cooked and the liquid has totally evaporated. If you like your shrimp to be golden and crispy, leave the shrimp for an extra few minutes in order to grill well.

Serve with white rice or as a warm appetizer with a ketchup-mayo dip. MIAM!

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Lemon Rosemary Salmon Filet

This recipe is from  my dear friend H. I find it rather easy to put together on a Monday night like tonight. Follow the easy steps and you won’t go wrong. And you’ll have yourself a delicious meal!

lemon rosemary salmon filet

What you need for this delicious and buttery salmon is 500 g of salmon filet, one large lemon, 3 Tbsp of olive oil, a sprig of fresh rosemary and some salt. Squeeze the lemon, add the olive oil and the rosemary and salt. Pour them over the salmon filet and cook on medium heat in a covered pan for 10 minutes or so (flip sides), or until the salmon turns light pink.

That’s pretty much it!

Impressive, no?