This was the last minute addition to our first grilled summer meal. And it turned out to be a very pleasant surprise.
My only complaint was that we didn't have more. I only bought 1/2 pound of shrimp because the focus of the meal was supposed to be the chimuchurri chicken and steak. These were only going to be a small appetizer, just so I could sample the recipe.
I should have known better. You really can't go to wrong when shrimp is involved. This could really be the star of the meal.
Hey, if you're feeling frisky, these could be the meal all by themselves. I won't judge. Just thank me later
Grilled Shrimp w/ Cilantro and Lime
1 teaspoon fresh ginger, minced
1 teaspoon cilantro, minced
1 garlic clove, minced
1 dried red thai chile pepper, finely minced
1 tablespoon minced shallot
3 tablespoons olive oil
1 pound shrimp, peeled and deveined
In a small bowl, mix together lime, ginger, cilantro, garlic, chile pepper and shallot. Add salt and pepper to taste. Then whisk the olive oil into the mixture until all ingredients are combined.
Rinse the shrimp and pat dry. Add the shrimp to the marinade, cover and refrigerate for 15 minutes.
While the shrimp are marinating, prepare your wooden skewers by soaking them in warm water.
After 15 minutes, turn the grill to high heat. Remove the shrimp and slide them onto the skewers through the tail and the head of the shrimp. Approximately 4-5 shrimp per skewer. Leave a little room between each shrimp. Grill the skewers for 2 minutes per side. Remove from heat and serve with extra limes.
adapted from daily adventures in cooking