This recipe appears in:Grilling: Garlic-Lime Shrimp
About the author: Joshua Bousel brings you new, tasty condiment each Wednesday and a recipe for weekend grilling every Friday. He also writes about grilling and barbecue on his blog The Meatwave whenever he can be pulled away from his grill.
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- For the Marinade
- 1 small jalapeno pepper, stemmed and seeded
- 1/4 cup fresh juice from 3 to 4 limes
- 4 medium cloves garlic
- 1/2 tablespoons olive oil
- 1 teaspoon chili powder
- 1 teaspoon salt
- 1/2 teaspoon zest from 1 lime
- 1 1/2 pounds large shrimp, peeled, deveined, and rinsed
- Type of fire: Direct
- Grill heat: medium-high
To make the marinade, place jalapeño, lime juice, garlic, olive oil, chili powder, salt, and lime zest in jar of a blender. Puree until garlic and jalapeño are completely chopped.
Place shrimp in a large resealable plastic bag. Pour in marinade and toss to combine. Let marinate at room temperature for 30 minutes while preparing the grill.
Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over entire surface of coal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Grill shrimp over high heat until just cooked through, about 2-3 minutes per side. Remove to a platter and serve immediately.