Start your BBQ this summer with these!
- 2 lbs Large shrimp
- 1/4 cup vegetable oil
- 1/4 cup lime juice
- 2 Tbs minced fresh gingerroot
- 2 cloves garlic, minced
- 2 small jalapeno peppers, coarsely chopped
- pinch pepper
- lime wedges
Peel and devein shrimp, leaving tails on. In blender, puree half of the oil, lime juice, ginger, garlic, jalapeno peppers and pepper; toss gently with shrimp to coat well. Cover and refrigerate for 1 hour.
Meanwhile, soak wooden skewers in cold water for 30 minutes. Thread 3 or 4 shrimp onto each skewer. Discard remaining marinade. Brush 1 side of shrimp with some of the remaining oil. Cook shrimp, oiled side down, over medium hot grill or broil for about 2 minutes per side or until pink and firm to the touch, turning once and brushing with remaining oil. Transfer to serving plate; garnish with lime wedges
You can adjust the heat by using only 1 jalapeno pepper and do be careful not to over cook. I also brush them with Lime flavoured oil if I have it in the house.