- Mix the sugar, lemon juice, 2 tablespoons of the oil, the lemon zest, Tabasco, and salt together in a medium bowl.
- Add the shrimp and mix to coat.
- Marinate for at least 30 minutes and up to 8 hours.
- Remove the shrimp from the refrigerator at least 20 minutes before cooking.
- While the shrimp is returning to room temperature, make the sauce.
- Place the garlic in the bowl of a food processor and pulse 5 times.
- Add the mint, cilantro, honey, sesame oil, salt, lime juice, and canola oil and blend, scraping down the sides occasionally, until the mint and cilantro are finely chopped and the mixture is smooth. (If you don’t have a food processor, finely the chop the herbs. Place the herbs, honey, sesame oil, salt, lime juice, and oil in a glass jar with a lid and shake to combine.)
- Heat a grill or frying pan over medium-high heat.
- Cook the shrimp for 2 minutes on each side, or until they are pink.
- For a main course, serve the shrimp hot over brown rice with the sauce.
- The shrimp can also be served at room temperature as an appetizer with the sauce for dipping.
Note: Slices of avocado, tomato, and roasted asparagus (sliced diagonally) make nice side dishes to go with the shrimp.
Recipes and Images courtesy of: Food to Flowers: Simple, Stylish Food for Easy Entertaining (William Morrow of HarperCollins Publishers), by Lulu Powers; photography by Stephen Danelian