Grilled Chili Lime Shrimp: Meals With Mileage

Brianne DiSylvester
3


Flickr photo by mccun934
You know where I stand -- everything is better on the grill.

For all you wondering, I finally got a super-cute charcoal grill for my terrace.

I love it, although I haven't really mastered the coals yet. Tips ... anyone? They are tricky!

Alas, I'll keep trying until I get it perfect. This weekend I cooked up shrimp on the barbie with chili lime marinade.

Pair that with a Corona and you have perfection.

Chili Lime Shrimp on the Barbie

  • Skewers
  • 1 teaspoon olive oil
  • Pinch of cayenne
  • 1 tesapoon chili powder
  • 1 lime juiced and zested
  • 15 to 20 deveined, peeled shrimp (leave the tails on though)

First, soak wood skewers in water so they don't catch on fire on the grill. In a bowl, combine oil, cayenne, chili, lime juice, and lime zest. Whisk together and add shrimp. Toss and pop in fridge 10 minutes. The shrimp might turn pink like they're cooked -- this is from the acid from the lime juice. Thread shrimp on skewers and place on grill. Cook 3 to 5 minutes on each side until perfectly pink and cooked.

Check back in to see what we do with the shrimp leftovers tomorrow.

 

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