SERVES 3 to 4
Ridiculously fast and easy to make, these shrimp are packed with a one-two punch of garlic and ginger, followed by a touch of lime that tingles the tongue. The natural sweetness of the shrimp complements the citrus, and the touch of char from the grill is a nice partner for the firm flesh of the seafood.
INGREDIENTS
• juice of 1 lime (about 2 tablespoons)
• 1/4 teaspoon crushed red pepper flakes
• 3 cloves garlic, minced (about 1 tablespoon)
• 2 teaspoons freshly-grated ginger (about a 2-inch piece)
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 2 tablespoons fresh cilantro leaves, minced (about 1 tablespoon)
• 1 tablespoon extra-virgin olive oil
• 1-2 pounds large shrimp
DIRECTIONS
1. In a small bowl, squeeze the lime to extract the juice, then add the red pepper flakes, garlic, ginger, salt, black pepper, and cilantro. Mix well with a fork, then drizzle in the oil, stirring constantly.
2. With a small, sharp knife, pierce the shrimp at the head end and carefully cut along the back toward the tail, removing the dark vein. Rinse with running water. Pat dry, then place the shrimp in a medium bowl and mix with the marinade. Cover tightly, and refrigerate for 20 minutes.
3. Preheat the gas grill on high heat with the lid closed for about 10 minutes. Thread the shrimp on skewers, leaving a little room between them so they don’t steam. Grill for 2-3 minutes per side with the lid closed.
You know how you could do that?
Try it on scallops or cubes of dense white fish, chicken breast, or pork chops.
