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Ingredients
- MARINADE:
- 1-2 jalapeños, stemmed, seeded, and chopped
- 3 tablespoons olive oil
- 6 garlic cloves, minced
- 1 teaspoon grated lime zest plus 5 tablespoons juice (3 limes)
- 1/2 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon salt
- SHRIMP:
- 1 1/2 pounds extra-large shrimp (21 to 25 per pound), peeled and deveined
- 1/2 teaspoon sugar
- 1 tablespoon minced fresh cilantro
- Process all ingredients in food processor until smooth, about 15 seconds. Reserve 2 tablespoons marinade; transfer remaining marinade to medium bowl.
Details
Adapted from pressherald.com
Preparation
Step 1
Pat shrimp dry with paper towels. To butterfly shrimp, use paring knife to make shallow cut down outside curve of shrimp. Add shrimp to bowl with marinade and toss to coat. Cover and refrigerate for at least 30 minutes or up to 1 hour.
For a gas grill: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Leave all burners on high.
Thread marinated shrimp onto four 14-inch metal skewers. (Alternate direction of each shrimp as you pack them tightly on skewer to allow about a dozen shrimp to fit snugly on each skewer.)
Sprinkle 1 side of skewered shrimp with sugar. Place shrimp skewers sugared side down on hotter side of grill (covered if using gas) and cook until lightly charred, 3 to 4 minutes.
Flip skewers and move to cooler side of grill (if using charcoal) or turn all burners off (if using gas) and cook, covered, until other side of shrimp is no longer translucent, 1 to 2 minutes.
Using tongs, slide shrimp into clean bowl and toss with reserved marinade. Sprinkle with cilantro and serve.
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