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