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Grilled Zucchini-Wrapped Shrimp




Source of Recipe


Southern Living


Recipe Introduction


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. Add a thin slice of pickled jalapeño to each appetizer for extra heat.


List of Ingredients




1 pound unpeeled, large fresh shrimp
1/2 cup fresh lime juice
8 tablespoons vegetable oil, divided
2 garlic cloves, pressed
3/4 teaspoon salt
1/2 teaspoon ground red pepper
2 large zucchini
Fresh cilantro sprigs (optional)


Recipe



Peel shrimp; devein, if desired.
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. Seal and chill mixture 15 minutes.
Remove shrimp from marinade, reserving marinade.
Bring reserved marinade to a boil in a small saucepan; remove from heat.
Cut zucchini lengthwise into thin slices with a vegetable peeler. Wrap each shrimp with a zucchini slice, and secure with a wooden pick. Brush with remaining 5 tablespoons vegetable oil.
Grill without grill lid, over medium-high heat (350° to 400°) about 4 minutes.
Brush with reserved marinade; turn and brush again. Grill 2 more minutes or just until shrimp turn pink. Serve hot or at room temperature on a cilantro-lined platter, if desired.
Yield: 6 appetizer servings