LEMON GINGER SHRIMPadmin
Prep 20 min
Cook 6 min
Ready In 2h 30 min
3 pounds jumbo shrimp, peeled and deveined
1/2 cup olive oil
2 teaspoons sesame oil
1/4 cup lemon juice
1 onion, chopped
2 cloves garlic, peeled
2 tablespoons grated fresh ginger root
2 tablespoons minced fresh cilantro leaves
1 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon ground black pepper
- In a blender or food processor, process the olive oil, sesame oil, lemon juice, onion, garlic, ginger, cilantro, paprika, salt, and pepper until smooth. Reserve a small amount for basting. Pour the remaining mixture into a dish, add shrimp, and stir to coat. Cover, and refrigerate for 2 hours.
- Preheat grill for medium heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade.
- Lightly oil grill grate. Grill shrimp for 2 to 3 minutes per side, or until opaque. Baste with reserved sauce while cooking.
Sometimes we don’t use the outdoor grill, instead we just throw them on the foreman grill. It loses the smokiness from a real grill, but still tastes fantastic.