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BackstoryThis is one of my favorite warm-weather dishes. It's quick, easy, and very light. I usually serve it on a bed of brown rice and pineapple-corn relish (see separate entry for relish recipe)
Feel free to use smaller shrimp if you like - when I use small shrimp, I'll put them on a piece of foil on my grill instead of threading through skewers.
Just double the amount of shrimp if you plan on using the smaller kind.
- 2 cloves garlic, minced
- 1 tsp lemon zest
- 2 tbsp olive oil
- 1/4 cup orange juice
- 1/4 cup finely chopped fresh cilantro
- 1 tsp chili powder
- 16 jumbo shrimp, peeled and deveined
- For marinade:
- Combine ingredients in a large freezer bag; shake for 1 minute.
- Refrigerate 1 hour.
- Skewer shrimp and grill over medium-high heat (or broil) until pink (about 2-3 minutes per side).