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Prep Time: 45 Minutes Cook Time: 15 Minutes |
Ready In: 60 Minutes Servings: 6 |
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We watched these being cooked right by our table while in Huatulco. The smell when the marinade was brushed on the jumbo shrimp while on the grill filled the air - so good! This is our version. Enjoy! **Preparation time includes 30 minute marinading time (****edit June 25/07 - it was suggested that lime juice would be good instead of lemon juice so I tried it out and I prefer it that way. Thank you for that!) ***NOTE : ) Aug. 7/10 - discovered an even better way to enjoy this recipe! Ran out of skewers so just threw the prawns with all the marinade into a foil pan and threw that on the bbq stirring and turning for about 5 to 7 minutes (depending on size of your prawns). They turned out wonderfully moist and tasty and the resulting sauce was fabulous to dip a crusty bread onto. The sauce is also very tasty ladled on top of linguine. So fast and easy. Cuts the prep time down to basically nothing. Ingredients:
2 1/2 lbs large shrimp |
1/2 cup olive oil |
1/2 cup lemon juice |
1/2 cup fresh parsley |
1/3 cup fresh cilantro |
4 teaspoons garlic, minced |
1 tablespoon paprika |
2 teaspoons ground cumin |
3/4 teaspoon crushed red pepper flakes |
1/2 teaspoon salt |
1/4 teaspoon ground black pepper |
wooden skewer |
Directions:
1. Thaw shrimp, if frozen. Shell and devein. Set aside.
2. Soak skewers in water.
3. Throw all the ingredients, except for the shrimp, into a blender and process until a fine puree.
4. In a large glass bowl, sit together shrimp and marinade. Cover and chill for 1/2 an hour.
5. Drain shrimp and reserve marinade. Thread shrimp on skewers.
6. Grill skewers medium high heat just until they turn pink, turning frequently and brushing with reserved marinade. Takes about 15 minutes.
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