Ingredients

The following ingredients have 5 Servings
  • 2 large limes (juiced (about 4 tablespoons))
  • 2 tablespoons olive oil
  • 1 clove garlic (minced (or use 1/2 teaspoon garlic powder))
  • 2 teaspoons chili powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon paprika
  • 3/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1 lb. wild jumbo shrimp (about 20-24 shrimp) (preferably fresh (thawed if frozen))
  • 4 large metal skewers (about 8" in size)
  • Lime wedges and cilantro (for serving)

Instruction

  • In a small bowl, combine the lime juice, olive oil, garlic, chili powder, cumin, smoked paprika, salt and pepper.
  • Pour the shrimp in a medium bowl or into a resealable zip top bag. Pour the marinade over the shrimp and toss to coat. Marinate the shrimp for a minimum of 30 minutes (if using smaller shrimp, marinate for 15-20 minutes). Do not marinate longer than specified as the shrimp will cook in the acid from the lime juice like ceviche.
  • Preheat the grill to medium heat. Remove the shrimp from the bowl and thread onto the skewers, about 5-6 shrimp per skewer (you can fit more if they're smaller shrimp). Sprinkle the shrimp with additional salt and pepper to taste if desired.
  • Grill 2-3 minutes per side, or until opaque and nicely charred, and the tail and head come together. The shrimp cook very quickly, so keep a close eye on them to ensure that they don't overcook. Remove from heat and serve with lime wedges and cilantro leaves if desired. Enjoy!