- 2 garlic cloves, crushed
- 1 tablespoon brown sugar
- 3 tablespoons soy sauce, tamari for gluten free
- 1 teaspoon chili powder
- 3 tablespoons lime juice, fresh-squeezed is preferred
- ½ teaspoon red pepper flakes
- 2 teaspoons olive oil
- 1 pound large shrimp, peeled & deveined
- lime sorbet
Whisk the garlic, brown sugar, soy sauce, chili powder, lime juice, red pepper flakes and olive oil together in a large mixing bowl.
Add the shrimp to the marinade and toss to coat.
Place in the refrigerator and marinate for 15 minutes, or up to 2 hours.
Grill the shrimp for 3 minutes per side.
Serve with Lime sorbet and sprig of mint