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Author Notes: This is a really quick meal for the grill. For those who don't like cilantro (like both my parents and my in-laws), just substitute lemon for the lime and parsley for the cilantro. —Jeremy Kross
pounds Large Shrimp
Limes (zest and juice)
cup Olive Oil
- Combine the garlic, cilantro, lime zest and juice, salt and pepper in either a mortar and pestle or food processor. Then, pour in the olive oil to make a smooth paste.
- Peel and devein the shrimp (if needed) and combine with the garlic cilantro mixture in a container with a lid. Allow to marinate for up to 2 hours.
- Preheat the grill over medium-high heat. Place the shrimp on skewers (no need to leave space between them, fit as many of them on as you can). Grill on direct heat about 2 minutes per side until they are opaque and have formed a crust.