June 10, 2009

Mexican Grilled Shrimp Skewers


 

Great for appetizers, 
brunch and lite lunch menus...
heck, good for supper too!


Mexican Grilled Shrimp Skewers
Makes 8 skewers
 
2 tablespoons fresh lime juice
1 tablespoon olive oil
1/2 teaspoon salt
1/2 teaspoon crushed red pepper
1/2 teaspoon freshly ground black pepper
2 garlic cloves, minced
32 large shrimp, peeled and deveined (about 1 1/2 pounds)
32 fresh Mexican basil leaves (or Cinnamon Basil which is similar)
4 large ripe Mexican lemons ( or key limes), each cut into 8 wedges
Cooking spray
Wood skewers, soaked in water

Combine first 6 ingredients in a large bowl. Add shrimp; toss to coat. Cover and marinate in refrigerator 15 minutes. Place basil leaves and lemon wedges in a large bowl. Coat with cooking spray; toss to coat.

Thread 4 lemon wedges, 4 shrimp, and 4 basil leaves alternately onto each of 8 (10-inch) skewers. 
Place skewers on grill rack coated with cooking spray; grill 2 minutes on each side or until shrimp are bright pink and opaque.

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