Marinated Grilled Shrimp Kebabs
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This is a great recipe for grilled shrimp when you want to kick them up a notch. The marinade gives the shrimp a nice subtle heat that does not over-power the taste of the shrimp. They are great served as and appetizer, over your favorite grain or on a salad of fresh, crisp greens.
MAKES: 4 Servings
PREP/COOK TIME: 75 Minutes (with marinating time)
INGREDIENTS
6 garlic cloves, minced
3 Tablespoons extra virgin olive oil
1 teaspoon lemon zest
1/2 teaspoon smoked paprika
1/2 teaspoon ground ginger
1/2 teaspoon ground cumin
3/4 teaspoon salt
1/4 teaspoon cayenne pepper
1 1/2 pounds extra-large shrimp (21 to 25 per pound), peeled and deveined
Cilantro for serving, if desired
DIRECTIONS
Whisk the oil, garlic, lime zest, paprika, ginger, cumin, salt and cayenne pepper in a large bowl.
Pat the shrimp dry with paper towels. Using a paring knife, make a sallow cut down the outside curve of the shrimp. Add the shrimp to the bowl with the marinade and toss to coat. Cover and refrigerate for at least 30 minutes or up to an hour.
Preheat a gas grill on high; cover; heat until hot about 10 - 15 minutes. Clean and oil the cooking grate.
Thread the shrimp onto four 12-inch metal skewers. Place the kebabs on the grill and cook, covered, without moving until lightly charred on first side, 3 to 4 minutes. Flip the kebabs and turn off the burners and cook covered until shrimp are opaque throughout, about 1 to 2 minutes longer.
Using tongs, slide the shrimp off skewers onto a serving platter and season with salt and pepper to taste. Sprinkle with cilantro and serve with lime wedges, if desired.
