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You can use frozen shrimp, just thaw before using. To thaw frozen shrimp, remove from packaging and place in a colander. Submerge the colander in COLD water. Gently stir the shrimp occasionally during thawing to separate.
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| Grilled Shrimp Kabobs |
Ingredients
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| 1/3 cup |
lemon juice |
| 1 tbsp |
ground mustard (dry) |
| 1 tbsp |
vegetable oil |
| 1 tsp |
cumin (ground) |
| 1/2 tsp |
salt |
| 1/2 tsp |
coriander |
| 2 medium |
limes |
| 1-1/2 lbs large |
shrimp, fresh or frozen (thawed), uncooked, peeled, and deveined |
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- Mix lemon juice, mustard, oil, cumin, coriander, and salt in a shallow glass baking dish.
- Add shrimp to marinade and turn to cover well.
- Cover the dish and place in refrigerator for 1-4 hours.
- After marinading for 1-4 hours, remove shrimp from marinade.
- Heat gas or coal grill to medium heat.
- Cut the limes into 1/2 inch slices. Cut the slices into quarters.
- Thread limes and shrimp onto metal skewers, leaving a little space between the pieces.
- Grill the kabobs 5-6 inches from the heat for about 10 minutes, basting every 2 minutes with marinade.
- Remove from grill when shrimp are pink and firm.
- Discard the unused marinade.
- To serve, remove limes and shrimp from skewers and garnish plates with fresh lime wedges, if desired.
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