4 Servings 6 min Cook
1 Fruit (2" dia) Limes
1/4 Tsp Crushed Red Pepper Flakes
3 Cloves, minced Garlic
2 Tsp Ginger Root
1/4 Tsp Salt
1/4 Tsp Pepper
2 Tbsp Fresh Cilantro
1 Tbsp Olive Oil
32 0 Oz Shrimp
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.
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 in running water.
Pat dry, then place the shrimp in a medium bowl and mix with the marinade.
Cover tightly and refrigerate for 20 minutes.
Preheat the grill on high heat with the lid closed for 10 minutes.
Thread the shrimp on skewers leaving a little room between them so they don't steam.
Grill 2-3 minutes per side with the lid closed.