- 1 t0 2 jalapeño chiles, seeded and chopped
- 3 tablespoons olive oil
- Zest of 1 lime, plus 5 tablespoons juice (from 3 limes)
- 6 cloves garlic, minced (1 to 2 tablespoons)
- 1/2 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon salt
- 1 1/2 pounds extra-large shrimp (21 to 25 per pound), peeled and deveined
- 1 teaspoon sugar
- For the Marinade: Measure the marinade ingredients into the food processor, and process until smooth. Set aside 2 tablespoons of marinade. Transfer the rest to a large bowl.
- For the Shrimp: Pat the shrimp dry with paper towels, and butterfly them. (Make a shallow cut along the outside curve of the shrimp to open them up a little.)
- Toss the shrimp into the large bowl with the marinade, cover, and refrigerate for 30 minutes to 1 hour.
- To Prep the Grill: Fill a chimney grill starter with charcoal briquettes. Light them, and let them burn until the coals are gray. Pour the coals into a pile on one side of grill. Set your cooking grate in place, close the grill, and let it heat for 5 minutes.
- Meanwhile, thread the marinated shrimp onto skewers, alternating the direction of each shrimp. (You should get 10 to 12 shrimp on each skewer.)
- Sprinkle sugar on one side of the shrimp skewers.
- Grill the shrimp sugar-side down over the hot part of the grill until lightly charred, 3 to 4 minutes.
- Flip skewers, and move them to cool side of grill. Close lid and let rest until other side of shrimp is no longer translucent, 1 to 2 minutes.
- Using tongs, slide shrimp into a clean bowl, and toss with the 2 tablespoons of reserved marinade. (Or, if you want to serve the shrimp on the skewers, brush on the marinade.) Serve immediately.