Last week we had Venison Tacos, so I guess I was still on a Mexican kick when it came time to marinating the shrimp. Instead of a typical Italian marinade of garlic, lemon juice and olive oil, I decided to spice it up a bit, Mexican-style. Shrimp on the grill really are tender and delicious no matter how you marinate them, so experiment, and feel free to let me know what you come up with!
Time: 3 1/2 hours
1 pound large shrimp, shelled and deveined and tails removed
2 tablespoons olive oil
1/4 teaspoon lime zest
2 tablespoons fresh lime juice
3 teaspoons minced garlic (about 3 cloves)
½ teaspoon cayenne pepper
¼ teaspoon cumin
1 teaspoon salt
½ teaspoon pepper
6-8 wooden skewers
1. Soak wooden skewers in water for at least 15 minutes. This helps prevent the wood from burning while grilling the shrimp.
2. Put shrimp in a large Ziploc bag and add olive oil, lime zest, lime juice, garlic, cayenne pepper, cumin, salt and pepper. Seal plastic bag and mix together until shrimp are well coated with marinade. Refrigerate for at least 3 hours.
3. Preheat grill. Place 3-4 shrimp on each skewer. Push the skewer through both the tail end and the top end of each shrimp. Grill skewers for 2-3 minutes on each side or until shrimp are no longer opaque.