Ingredients:

  • 1 pound (450 g) large shrimp, peeled and deveined
  • 1 tablespoon (15 mL) olive oil
  • 1 teaspoon (5 g) salt
  • 1/2 teaspoon (2 g) black pepper
  • 1/2 cup (120 mL) sour cream
  • 1/4 cup (60 mL) mayonnaise
  • 2 tablespoons (30 mL) fresh peppermint leaves, finely chopped
  • 1 tablespoon (15 mL) fresh lemon juice
  • 1 clove garlic, minced
  • 1 teaspoon (5 g) honey (optional, for sweetness)

Instructions:

  1. Rinse and pat dry the shrimp. In a bowl, toss shrimp with olive oil, salt, and pepper. Set aside.
  2. In a medium mixing bowl, combine sour cream, mayonnaise, chopped peppermint, lemon juice, minced garlic, and honey if using. Whisk until smooth. Season with salt and pepper to taste. Chill in the fridge while cooking shrimp.
  3. Heat a skillet over medium-high heat. Add shrimp in a single layer and cook for 2-3 minutes on each side until pink and opaque.
  4. Remove shrimp from heat and let cool slightly. Serve shrimp with the peppermint sauce on the side for dipping.