I served these Grilled Shrimp with the Corn Salad from the last post. These were AMAZING. I could have eaten 1 pound.... make them asap.
Grilled Chile-Lime Shrimp
From Better Homes and Gardens (June 2011 issue)
1 tsp finely shredded lime peel (or zest)
1/4 TBS lime juice (about 1 1/2 limes)
1 jalapeno, seeded and finely minced
1 TBS garlic, minced
2 TBS low sodium soy sauce
3 TBS olive oil
1 tsp chili powder
1/4 tsp cayenne pepper
2 TBS cilantro
1 TBS honey
1 1/2 lb large shrimp
Get your grill hot (we used our Kamado Joe), around a medium high heat (375-400). Combine all of the ingredients, except the shrimp and stir well. Peel shrimp, leaving the tail on, and devein. Rinse well and pat the shrimp dry with paper towels.
Place the shrimp in a large ziploc bag, add marinade, and cover the shrimp well with the marinade. Refrigerate for 20 minutes, but do not marinate longer than 20 minutes or else the acidic lime juice will cook the shrimp...ceviche anyone?
Place shrimp on surface and skewer the shrimp. I used two skewers to hold the shrimp so that they lay flat and turn easily on the grill.
Place shrimp on oiled grill and cook 2 minutes per side, or until opaque.
Be sure not to overcook.
Enjoy the spice and perfection of this recipe!