Grilled garlic and feta shrimps

Serves : 4

Preparation and marinating: 15 minutes

Cooking time: 90 and 4 to 6 minutes

Ingredients

• Garlic confit
• 1 whole head of garlic
• 30 ml (2 tbsp.) olive oil
• 1 sheet aluminum foil

Shrimp marinade

• 30 ml (2 tbsp.) soy sauce
• 60 ml (4 tbsp.) olive oil
• 45 ml (3 tbsp.) honey or maple syrup
• 3 ml (1/2 tsp.) chili flakes
• 15 ml (1 tbsp.) garlic confit
• 24 shrimp 31/40, peeled
• salt and pepper to taste

Salad

• 500 ml (2 cups) chickpeas
• 24 cherry tomatoes, halved
• 2 peaches, cubed
• 120 ml (8 tbsp.) olive oil
• 1 lemon, juice
• 6 to 8 basil leaves, chopped
• 125 ml (1/2 cup) feta cheese, chopped
• salt and pepper to taste

Preparation

1. Preheat barbecue or oven, middle rack, to 180°C (350°F).
2. Using a knife, slice off the top of the garlic head to expose the garlic cloves.
3. Place the head of garlic in a sheet of aluminum foil and coat with olive oil.
4. Close the foil over the garlic to form a ballotin and bake for 90 minutes.
5. At the end of baking, cool, remove the head of garlic and crush to extract the candied cloves. Set aside.
6. In a bowl, combine soy sauce, olive oil, honey, chili pepper, 15 ml (1 tbsp.) candied garlic, shrimp, salt and pepper and marinate for 10 minutes.
7. In a very hot pan or on the barbecue grill, sear the shrimp for 2 to 3 minutes on each side. Set aside and let cool.
8. In a bowl, combine chickpeas, tomatoes, peach cubes, lemon juice, olive oil, basil, salt and pepper.
9. Divide the prepared salad, grilled shrimps and feta on top between serving bowls.