A short marinade goes a long way to flavor shrimp that are quickly grilled and ready to eat!
Ingredients:
2 shallots, chopped
2 cloves garlic, minced
1/4 cup lime juice
1 tsp cumin
3 Tbsp chopped fresh cilantro
3 Tbsp olive oil
1/4 tsp black pepper
2 pounds jumbo shrimp, peeled and deveined
Romaine lettuce leaves
Lime wedges for garnish
Instructions:
In a blender combine shallots, garlic, lime juice, cumin and cilantro; blend until smooth. Add olive oil and pepper and blend again until smooth. In a large bowl, combine shrimp and marinade, tossing to coat the shrimp. Marinate at room temperature for 30 minutes, turning shrimp once.
Preheat grill to high. Remove shrimp from marinade and thread onto skewers (if using bamboo skewers, soak them in water first to prevent burning them). Grill for 1-1/2 to 2 minutes per side with the grill cover closed.
Remove shrimp from skewers and serve on a bed of lettuce, garnished with lime wedges.
This recipe is from page 84 of the Genesis Heart Institute's "Healthy Heart Cookbook."
