Grilled Jalapeno and Lime Shrimp Skewers

By lorik

Ingredients

• Marinade:
• 1 jalapeno chile, stemmed, seeded, and minced
• 3 Tbsp olive oil
• 6 garlic cloves, minced
• 1 tsp grated lime zest, plus 5 Tbsp juice (3 limes)
• 1/2 tsp salt
• 1/2 tsp ground cumin
• 1/4 tsp cayenne pepper
• Shrimp:
• 1 1/2 lbs extra large (21-25) peeled and deveined shrimp
• 1/2 tsp sugar
• 1 Tbsp minced fresh cilantro

Details

Servings 4
Adapted from Cooks Country

Preparation

Step 1

1. For the marinade: Process all ingredients in food processor until finely ground, about 20 seconds. Reserve 2 Tbsp marinade for finishing cooked shrimp. Transfer remaining marinade to medium bowl.

2. For the shrimp: Pat shrimp dry with paper towels, add to bowl with remaining marinade, and toss to coat. Cover and refrigerate for at least 30 minutes or up to 1 hour. Thread tightly onto 4 metal skewers, alternating direction of each shrimp. Sprinkle 1 side of shrimp skewers with sugar.

3. Pour lit charcoal over half of grill and allow to preheat for 5 minutes. Grill sugared side down over hotter part of grill, uncovered, until lightly charred, 3 to 4 minutes. Flip skewers and move to cooler part of grill. Cover and continue to cook until shrimp are uniformly pink, about 1 to 2 minutes.

4. Holding skewers with pot holder, use tongs to slide shrimp off of skewers into medium bowl. Add reserved marinade and toss to coat. Sprinkle with cilantro and serve.