Grilled shrimp on skewers seasoned with cumin, garlic and finished with fresh squeezed lime juice and cilantro.
INGREDIENTS
- 32 jumbo raw shrimp, peeled and deveined (17.5 oz after peeled)
- 3 cloves garlic, crushed
- 24 slices about 3 large limes, very thinly sliced into rounds (optional)
- olive oil cooking spray, I use my mister
- 1 tsp kosher salt
- 1 1/2 tsp ground cumin
- 1/4 cup chopped fresh cilantro, divided
- 16 bamboo skewers soaked in water 1 hour
- 1 lime cut into 8 wedges
INSTRUCTIONS
- Heat the grill on medium heat and spray the grates with oil.
- Season the shrimp with garlic, cumin, salt and half of the cilantro in a medium bowl.
- Beginning and ending with shrimp, thread the shrimp and folded lime slices onto 8 pairs of parallel skewers to make 8 kebabs total.
- Grill the shrimp, turning occasionally, until shrimp is opaque throughout, about 1 to 2 minutes on each side.
- Top with remaining cilantro and fresh squeezed lime juice before serving.
