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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 1 |
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This recipe comes from NASCAR driver Jimmie Johnson, who likes to wrap the shrimp in a flour tortilla along with guacamole, sour cream, and salsa for a tasty burrito. It's also good served over rice pilaf. Ingredients:
8 (12-inch) wooden or metal skewers |
2 pounds unpeeled large fresh shrimp |
1/2 cup olive oil |
8 to 10 garlic cloves, chopped |
3 tablespoons fresh lime juice |
2 tablespoons fresh orange juice |
1 tablespoon chopped fresh rosemary |
1/4 teaspoon ground red pepper |
lime wedges |
Directions:
1. Soak wooden skewers in water for 30 minutes to prevent burning.
2. Peel shrimp, and devein, if desired; set aside.
3. Combine olive oil and next 5 ingredients in a zip-top plastic freezer bag. Remove and reserve 3 Tbsp. marinade for basting.
4. Add shrimp to plastic bag; seal and shake to coat. Chill 20 minutes.
5. Remove shrimp from marinade, discarding marinade. Thread shrimp evenly onto skewers.
6. Grill, covered with grill lid, over medium-high heat (350° to 400°) 3 minutes on each side or just until shrimp turn pink, basting occasionally with reserved 3 Tbsp. marinade. Serve shrimp with lime wedges.
7. Oven method: Omit wooden skewers; combine shrimp and next 6 ingredients in a 13- x 9-inch baking dish. Bake at 450° for 10 to 12 minutes or just until shrimp turn pink.
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