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Friday, June 29, 2012

Grilled Jalapeño and Lime Shrimp Skewers



  • 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
  1. 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.
  2. 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.)
  3. Toss the shrimp into the large bowl with the marinade, cover, and refrigerate for 30 minutes to 1 hour.
  4. 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.
  5. Meanwhile, thread the marinated shrimp onto skewers, alternating the direction of each shrimp. (You should get 10 to 12 shrimp on each skewer.)
  6. Sprinkle sugar on one side of the shrimp skewers.
  7.  Grill the shrimp sugar-side down over the hot part of the grill until lightly charred, 3 to 4 minutes.
  8. 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.
  9. 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.


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