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Lime Garlic Grilled Shrimp |
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4 limes
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3 garlic cloves, minced |
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1/4 cup extra-virgin olive oil |
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Salt and freshly ground pepper
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1 1/2 pounds (about 40) large shrimp, peeled and deveined (tails left on) |
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1/4 cup basil leaves, cut into thin ribbons
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1 yellow bell pepper, stemmed, seeded, and quartered |
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- Using a zester or vegetable peeler, zest 3 limes (about 1 tablespoon); place in a glass dish large enough to hold shrimp.
- Juice same limes (about 1/2 cup juice), then pour into dish. Add garlic, olive oil, salt and pepper to taste, and shrimp.
- Toss gently and refrigerate, 30 to 45 minutes. Remove from refrigerator 15 minutes before grilling is to start.
- Thread metal skewers with 4 to 5 shrimp each. Meanwhile, light grill or heat a grill pan over a medium-high flame. When coals are medium-hot or grill pan is heated, set marinated shrimp on a paper towel-lined plate. (Paper towels will absorb excess marinade and prevent grill from smoking.)
- Then place shrimp on grill; sprinkle with additional salt and pepper, if desired.
- Grill shrimp 2 to 3 minutes on each side, just until curled and pink in color. Remove from grill and slide off skewers. Sprinkle shrimp with basil. Cut remaining lime into 4 wedges and serve with shrimp.
Yield: 4 servings
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