Grilled garlic-lime shrimp

The lime and garlic in the recipe are fairly subtle, so the quality of the shrimp you use is critical. We’ve been getting some really fabulous shrimp at our farmer’s market from Greene Pairie Shrimp, who raise shrimp in ponds fed by salt-water aquifers.

  • 1 to 2 lbs shrimp, peeled & deveined
  • 1 lime, zested
  • salt, to taste
  • 1 large clove garlic, minced
  • olive oil

Toss shrimp with lime zest, garlic, salt & enough olive oil to thoroughly coat the shrimp. Marinate for about half an hour. Meanwhile, preheat the grill. Use a gas grill if you wish, but they’ll be better cooked over hardwood lump charcoal. Thread shrimp onto skewers and grill. They’ll cook quickly, so don’t overdo it. Flip the skewers as soon as the shrimp turn opaque at the edges (they’ll be pink on the underside). Turn and cook until the other side is pink–about a minute for each side. Squeeze the lime over the cooked shrimp and serve immediately.

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