Lemon Ginger Shrimp
-
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
-
skewers
-
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.
No products found for your search