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Prep Time: 45 Minutes Cook Time: 6 Minutes |
Ready In: 51 Minutes Servings: 6 |
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Steven Raichlen Ingredients:
2 1/2 lbs large shrimp |
1 cup fresh cilantro, coarsely chopped |
4 -8 jalapeno peppers, seeded and coarsely chopped |
1 bunch scallion, trimmed and coarsely chopped (both white and green parts) |
3 garlic cloves, coarsely chopped |
2 garlic cloves, minced |
1 1/2 teaspoons coarse salt |
1 teaspoon fresh ground black pepper |
1 teaspoon ground cumin |
1/2 cup extra virgin olive oil |
1/2 cup fresh lime juice |
8 tablespoons salted butter |
lime wedge, for serving |
12 metal skewers (10-12 inches long) or 12 bamboo skewers (10-12 inches long) |
Directions:
1. Rinse shrimp under cold running water; drain and blot dry with paper towels.
2. Peel and devein shrimp; thread shrimp onto 2 parallel skewers, using 2 skewers for each kabob.
3. Arrange kebabs in a nonreactive baking dish.
4. Set aside 3 tablespoons of the cilantro; place remaining cilantro, jalapenos, scallions, chopped garlic, salt, black pepper, and cumin in a food processor; finely chop.
5. With the machine running, add the olive oil and lime juice through the feed tube and puree to a bright green paste.
6. Pour this marinade over the shrimp; let marinate in the refrigerator, covered, for 30 minutes, turning the kebabs several times so they marinate evenly.
7. Melt butter in a saucepan over medium heat; add in minced garlic and the 3 tablespoons cilantro; cook until the garlic is fragrant and sizzling, but not browned, about 2 minutes.
8. Keep the garlic cilantro butter warm until ready to use.
9. Set up grill for direct grilling and preheat.
10. When ready to cook, brush and oil the grill grate.
11. Drain the marinade from the shrimp kebabs; discard marinade.
12. Place the shrimp kebabs on the hot grate and grill until just cooked through, 1-3 minutes per side, basting with the garlic cilantro butter.
13. When done, the shrimp will turn pinkish white and feel firm to the touch.
14. Transfer the grilled shrimp to a platter or plates; pour any of the remaining butter sauce over them; serve with lime wedges.
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