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Prep time
24 hours 6 minutes
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Cook time
4 minutes
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Serves
4
Author Notes
Shashlik is usually meat or chicken in kabob form, but shrimp works so well. —nykavi
Ingredients
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1 pound
large Shrimp
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1 tablespoon
Canola oil
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1 cup
Dill fronds
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1 cup
Parsley leaves
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1/2 cup
Cilantro leaves
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2
small white Onions, roughly chopped
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6
Garlic cloves
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1/2 teaspoon
Kosher Salt
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1 teaspoon
ground Black Pepper
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1/2
Lime
Directions
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Peel, devein and butterfly shrimp. Keep the tail on as it gives you a handle if you plan to serve these as appetizers. Rinse well and pat dry. Place shrimp in a bowl. Season with salt and pepper.
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Puree dill, parsley, cilantro, onion and garlic to a thick paste, using a food processor.
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Scrape paste onto shrimp. Stir the shrimp so that the marinade is well distributed. Cover and marinate for at least 6 hours or overnight. Bring shrimp to room temperature before cooking.
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Heat a ridged grill pan over high flame. Drizzle a little canola oil onto the pan.
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Lay the shrimp in the pan. Work fast and flip the shrimp in a couple of minutes or a soon as they start turning pink. Cook for a minute or two on the other side.
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Place cooked shrimp onto a platter, squeeze lime juice over shrimp and enjoy!
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