| Shortstop Shrimp Stack
Ingredients:
- 1 pound extra large shrimp (21 to 25), peeled and deveined
For marinade:
- ¼ c. extra virgin olive oil
- ¼ c. lime juice
- ¼ c. chopped cilantro (about half of a bunch)
- ½ t. kosher salt
- ½ t. ground black pepper
- ½ t. crushed red pepper flakes
- 1 t. minced garlic
- 8 bamboo or metal skewers
|
|
Directions:
Assemble marinade in large zip-top bag, seal
and toss to mix. Add shrimp and toss. Marinate
shrimp 30 minutes. If using bamboo skewers, soak
them in water to prevent them from burning.
When shrimp are marinated, spear three shrimp
per skewer. Discard remaining marinade.
Grill shrimp on outer edges of a grill or under
broiler (about 400°F) for about 2 minutes per side.
Serve on a platter.
Source: FFES
|