Grilled Cilantro Lime Shrimp

I vow not to cook my main dishes inside as long as the weather is this nice.  I love the taste and versatility of grilled shrimp.  For those who may not enjoy shrimp as much a I do, the recipe I 'pinned' would taste great on any fish.  I did modify the 'pin' by marinating the shrimp before hand and grilling them.  I was so pleased with how tasty the shrimp turned out.  They were flavorful and the dish was so easy to make. This time, I decided to pair it with a side of couscous which made for a really light summer dinner.  I tend to enjoy lighter dishes during warm weather days. Next time, I'm going to make a grilled shrimp taco bar and use fresh cilantro from our garden.

Pinterest Inspiration:

  http://www.skinnytaste.com/2010/03/cilantro-lime-shrimp.html

My Results:

2 tsp olive oil
2 lb shrimp, shelled and deviened
6 cloves garlic, crushed
1/2 cup chopped fresh cilantro
1 lime
salt and pepper 

bamboo skewers

1. Rinse shrimp and pat dry.

2. Add cilantro, lime, garlic and toss with olive oil.

3. Mix, put into a sealable container or bag and refrigerate for at least 30 minutes.

4.  Soak bamboo skewers in water for at least 30 minutes.  This help keep them from splitting when on the grill.  There's nothing worse than a mouthful of splinters.

5. Once you're ready to grill the shrimp, set the grill to medium heat.

6. Skewer the shrimp using both ends for stability.

7. Pour remaining marinade over the pre-grilled shrimp.

8. Turn the grill heat down to medium low and place shrimp on the grates.

9. Flip once the bottom side turns pink.  The whole process of cooking shrimp is very quick so keep a good eye on the grill.  Once both sides of the shrimp are pink in color, remove and enjoy! 

I vow not to cook my main dishes inside as long as the weather is this nice.  I love the taste and versatility of grilled shrimp.  For those who may not enjoy shrimp as much a I do, the recipe I 'pinned' would taste great on any fish.  I did modify the 'pin' by marinating the shrimp before hand and grilling them.  I was so pleased with how tasty the shrimp turned out.  They were flavorful and the dish was so easy to make. This time, I decided to pair it with a side of couscous which made for a really light summer dinner.  I tend to enjoy lighter dishes during warm weather days. Next time, I'm going to make a grilled shrimp taco bar and use fresh cilantro from our garden.

Pinterest Inspiration:

  http://www.skinnytaste.com/2010/03/cilantro-lime-shrimp.html

My Results:

2 tsp olive oil
2 lb shrimp, shelled and deviened
6 cloves garlic, crushed
1/2 cup chopped fresh cilantro
1 lime
salt and pepper 

bamboo skewers

1. Rinse shrimp and pat dry.

2. Add cilantro, lime, garlic and toss with olive oil.

3. Mix, put into a sealable container or bag and refrigerate for at least 30 minutes.

4.  Soak bamboo skewers in water for at least 30 minutes.  This help keep them from splitting when on the grill.  There's nothing worse than a mouthful of splinters.

5. Once you're ready to grill the shrimp, set the grill to medium heat.

6. Skewer the shrimp using both ends for stability.

7. Pour remaining marinade over the pre-grilled shrimp.

8. Turn the grill heat down to medium low and place shrimp on the grates.

9. Flip once the bottom side turns pink.  The whole process of cooking shrimp is very quick so keep a good eye on the grill.  Once both sides of the shrimp are pink in color, remove and enjoy!