Shrimp with Mint, Chile, and Ginger

• 1/4 cup olive oil
• 3 tbsp torn mint leaves
• 2 tbsp fresh lime juice
• 2 tbsp peeled and finely grated fresh ginger
• 3 fresh hot red chiles, seeded and minced
• 1 garlic clove, minced
• Salt
• 1 1/2 lb (750g) large cooked shrimp
• 12 Belgian endive leaves
• Bunch of watercress
• 1 lime, cut into wedges

1. To make the marinade, whisk the oil, mint, lime juice, ginger, chiles, and garlic.
2. Season with salt.
3. Add the shrimp and mix.
4. Refrigerate for at least 15 minutes and up to 1 hour.
5. To serve, divide the endive among 4 salad plates.
6. Top with the shrimp and garnish with the watercress and lime wedges.
7. Serve immediately.

olive oil, mint, lime juice, ginger, hot red chiles, garlic, salt, shrimp, endive leaves, watercress, lime

Taken from www.cookstr.com/recipes/shrimp-with-mint-chile-and-ginger (may not work)