Anyhoo, 4th of July, 2013!!!, summer is full throttle. I’m still salivating over the million dollar renovation right in front of my rinky-dinky studio apartment here in Seattle, in the huge Mezzanine right outside my siding door. They just moved a Kenmore gas grill up here. I’m ready to get down!!!!
Perfect time for another adventure in “Dressed to Grill”, especially because I found some more cool shots of outdoor kitchens. Here is a recipe for Grilled Cilantro Lime Shrimp Skewers.
Grilled Cilantro Lime Shrimp Skewers32 jumbo raw shrimp, peeled and deveined
3 cloves organic garlic, crushed
24 slices (about 3) large organic limes limes, very thinly sliced into rounds (optional)
coconut oil for the grill grates
1 tsp Pink Himalayan Salt (or alternately Celtic Sea Salt)
1 1/2 tsp ground organic cumin
1/4 cup chopped fresh organic cilantro, divided
16 bamboo skewers soaked in water 1 hour
1 organic lime cut into 8 wedgesDirections
Heat the grill on medium heat and use brush to wipe grates with Coconut Oil. Season the shrimp with garlic, cumin, salt and half of the cilantro in a medium bowl.
Beginning and ending with shrimp, thread the shrimp and folded lime slices onto 8 pairs of parallel skewers to make 8 kebabs total.
Grill the shrimp, turning occasionally, until shrimp is opaque throughout, about 1 to 2 minutes on each side. Top with remaining cilantro and fresh squeezed lime juice before serving. Be careful not to overcook.