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Memorial Day: Grilled Chile-Lime Shrimp

Source of Recipe


Better Homes & Gardens (June 2011)



List of Ingredients



• 1 tsp finely shredded lime peel
  
• ¼ Tbsp lime juice (about 1½ limes)
  
• 1 jalapeño, seeded and finely minced
  
• 1 Tbsp minced garlic
  
• 2 Tbsp low-sodium soy sauce
  
• 3 Tbsp olive oil
  
• 1 tsp chili powder
  
• ¼ tsp cayenne pepper
  
• 2 Tbsp cilantro
  
• 1 Tbsp honey
  
• 1½ pounds medium shrimp (about 6 per person)
  






Instructions



1. Preheat grill to medium-high.
   In medium bowl, combine all ingredients except shrimp and stir well. Peel shrimp except for tail, and devein. Rinse and pat dry with paper towels. Place shrimp in large resealable bag. Add marinade. Through bag, rub marinade into shrimp. Place in refrigerator for 20 minutes. Halfway through, turn bag and give shrimp another marinade massage. (Do not marinate longer than 20 minutes, or the acidic lime juice will cook the shrimp.)
   
   
2. Place shrimp on cutting board and nestle them together in groups of six. Using two bamboo skewers for each group, skewer the shrimp together (this is nice for presentation, keeps shrimp from falling into the grill, and makes them easier to turn).
   
   
3. Grill shrimp on an oiled grill rack 2 minutes per side, or until opaque.
   
   Makes 4 servings.