Grilled Zucchini-Wrapped Shrimp |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 8 |
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What a great way to eliminate the fatty bacon on barbecued shrimp recipes! After marinating the shrimp try adding liquid smoke to the marinade and brushing that onto the zucchini-wrapped shrimp to give it a nice flavor. The zucchini ribbons really keep the shrimp from drying out.. I found this recipe in Southern Living Magazine. Ingredients:
1 lb fresh unpeeled large shrimp |
1/2 cup fresh lime juice |
8 tablespoons vegetable oil, divided |
2 cloves garlic, pressed |
3/4 teaspoon salt |
1/2 teaspoon ground red pepper |
2 large zucchini |
fresh cilantro stem (optional) |
Directions:
1. Peel and devein shrimp. Combine lime juice, 3 tablespoons vegetable oil, and next 3 ingredients in a heavy-duty zip-top plastic bag, gently squeezing to blend; add shrimp.
2. Seal and chill mixture 15 minutes.
3. Remove shrimp from marinade, reserving marinade.
4. Bring reserved marinade to a boil in a small saucepan; remove from heat.
5. Cut zucchini lengthwise into thin'ribbons' with a vegetable peeler.
6. Wrap each shrimp with a zucchini'ribbon', and secure with a wooden pick.
7. Brush with remaining 5 tablespoons vegetable oil.
8. Grill without grill lid, over medium-high heat (350° to 400°) about 4 minutes.
9. Brush with reserved marinade; turn and brush again.
10. Grill 2 more minutes or just until shrimp turn pink.
11. Serve hot or at room temperature on a cilantro-lined platter, if desired.
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