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1 lb. large shrimp (size 16/20 or larger), shells on
½ C Persian Lime Extra Virgin Olive Oil
2 T. minced red onion
1 teaspoon minced garlic
2 T chopped cilantro
2 T lemon juice
4 bamboo skewers, soaked
Salt and freshly ground pepper
Cut along the back about ¼ inch deep through the shell of each shrimp to remove the vein. Put shrimp in zip lock bag.
In small bowl, whisk together citrus oil, onion, garlic, cilantro, and lemon juice. Pour marinade over shrimp and seal bag. Refrigerate 1-4 hours.
Preheat grill or broiler. When ready to grill, thread the shrimp on skewers and discard marinade. Season with salt and pepper to taste and grill or broil, turning once, until just done, 2-3 minutes.
Serve warm or at room temperature.
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