Yield:Serves 4 to 6; can easily be doubled or tripled 1x
Category:Easy appetizers, Seafood, Gluten free
1 pound large (21 to 30 per pound) raw shrimp, shelled and deveined, tails intact 1/4 cup extra virgin olive oil 1/4 cup fresh lime juice 2 tablespoons sherry or white wine 3 cloves garlic, chopped or pressed 2 teaspoons ground cumin 2 teaspoons kosher salt 1 heaping teaspoon red chili flakes, or more to taste 1/2 teaspoon Tabasco or other hot sauce 1/2 sweet red pepper, finely chopped 1/4 cup chopped fresh cilantro leaves
Soak 6 to 8 (10 to 12-inch) long wooden skewers in water for at least 30 minutes.
Rinse shrimp and pat dry with paper towel.
In a medium mixing bowl, whisk together the olive oil, lime juice, sherry, garlic, cumin, salt, red chili flakes and Tabasco. Place sauce in a medium-size zip top baggie and add shrimp. Place in refrigerator to marinade for 45 minutes to 1 hour. Don’t leave any longer – or the lime juice will start to cook the shrimp!
While the shrimp are marinating, make the garnish: in a small mixing bowl, stir together the chopped red pepper and cilantro.
Preheat grill or boiler to high. If broiling, make sure oven rack is 5 to 6 inches from heat element.
Thread about 4 or 5 shrimp on each skewer, piercing through the head and just above the the tail of each shrimp, so they form a “u” on the skewer.
If grilling: carefully brush grill with vegetable or canola oil and grill shrimp skewers, uncovered, for 3 minutes. When the shrimp no longer stick to the grill surface, flip over. Grill for an additional 2 to 4 minutes or until cooked through (watch carefully so they don’t burn). Remove from skewers and garnish with pepper-cilantro mixture. Can also serve with some/all of the garnish on the side. Serve hot.
If broiling: Place skewers on a foil-lined cookie sheet and broil for 2 minutes. Turn over and continue cooking until pink and cooked through around another 2 minutes. Watch carefully so they don’t burn or get overcooked. Remove from skewers and garnish with pepper-cilantro mixture. Can also serve with some/all of the garnish on the side. Serve hot.