Testing Note: This recipe was tested using uncooked, peeled, deveined extra-large shrimp (16-20 count). When using frozen shrimp, be sure to thaw, rinse, and pat dry before using.
- Prep time: 45 minutes (includes marinating)
- Cook time: 6 minutes
- Serves: 4
Marinade Ingredients:
- 1/4 c. extra virgin olive oil
- 1/4 c. fresh squeezed lime juice (2 limes)
- 1 T. lime zest
- 1 t. chipotle chili pepper
- 1/2 t. smoked paprika
- 1 t. garlic powder
- 1 t. onion powder
- 1 T. honey (preferably local)
- salt and black pepper, to taste
Remaining Ingredients:
- 1-1/4 lbs. extra-large peeled deveined shrimp
- 4 skewers*
*Preparation Note: I prefer to use four 12-15” metal skewers for this recipe. If using wooden skewers be sure to soak for at least 30 minutes before adding shrimp to prevent burning.
To Serve: This is best served hot right off the grill. I like them as an appetizer, on top of a fresh garden salad, or in shrimp tacos.
Optional Garnish: Fresh parsley or cilantro and lime slices.
Directions:
- Whisk marinade ingredients together in a small jar with a lid.
- Pour one-half of marinade mixture into large non-reactive bowl and reserve the other half in the jar for serving.
- Add shrimp to bowl and toss to coat. Marinate at least 15 minutes but not longer than 30 minutes.
- Thread the shrimp onto skewers, 5-6 per skewer.
- Preheat the grill over medium-high heat. Reduce heat to medium. Lightly oil the grill grate. Cook the shrimp until no longer translucent, 3-4 minutes per side. Watch carefully, as shrimp cook very quickly and will become rubbery if overcooked.
- Remove from the grill onto a serving platter. Drizzle lightly with reserved marinade.
- Serve immediately, garnished with fresh parsley sprigs and lime slices or as desired above. Enjoy!
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