Lime Cilantro Shrimp Skewers Recipes

Steps:

• Mix first 9 ingredients; toss with shrimp. Let stand 15 minutes., Thread shrimp and lime slices onto 4 metal or soaked wooden skewers. Grill, covered, over medium heat until shrimp turn pink, 2-4 minutes per side.

Steps:

• Whisk together the mojito-lime marinade mix, oil, vinegar and 2 tablespoons water in a large bowl. Remove 3 tablespoons of the marinade and reserve for basting. Add the shrimp to the remaining marinade and toss to coat. Cover and refrigerate for 30 minutes.
• Prepare a grill for high heat.
• Put the coconut in a small flameproof skillet on the grill and cook, shaking frequently, until the coconut is toasted in spots, 3 to 4 minutes. Transfer the toasted coconut to a clean plate lined with paper towels and allow to cool. Set aside.
• Skewer the shrimp: Thread a skewer through a shrimp, then thread it through a second shrimp, alternating the direction so the tail end of the second shrimp is directly above the head end of the first shrimp. Repeat with 4 additional shrimp on the same skewer, alternating the direction each time. Repeat with the remaining shrimp and skewers so you have 8 skewers of shrimp.
• Tear off 2 large pieces of aluminum foil and fold each into a long rectangle. Arrange on the grill about 12 inches apart. Lay the skewers on the grill so that the exposed wood end tips of the skewers are resting on the foil (this will keep the skewers from burning). Grill until the undersides of the shrimp are pink and charred in spots, 3 to 4 minutes. Turn the skewers over and baste with the reserved marinade. Grill until the undersides are pink and charred in spots, 3 to 4 minutes more. Transfer to a platter.
• Add the cilantro and peanuts to the coconut and toss to combine. Sprinkle the mixture over the shrimp and serve with the lime wedges.

Steps:

• Mix together garlic and 1 teaspoon salt.
• Whisk together garlic paste, lime juice, marmalade, cilantro, 3 tablespoons oil, soy sauce, red pepper flakes, remaining 1/8 teaspoon salt and pepper in a small bowl.
• Transfer 1/3 of mixture to small serving bowl and reserve for dipping sauce.
• Combine shrimp with remaining mixture in a large sealable plastic bag and seal bag, pressing out excess air.
• Marinate shrimp, refrigerated, turning bag once, for 15 minutes.
• Drain shrimp and gently pat dry.
• Shrimp can be cooked on the girll or. . .
• Pan Fried:
• Heat 1 1/2 teaspoon oil in a large non-stick skillet over moderately high heat.
• Add half of shrimp and cook, turning occasisionly until shrimp is cooked through, about 3 minutes total.
• Tranfer to a platter and cook the remaining shrimp in 1 1/2 teaspoons of oil.
• Garnish with cilantro and serve with dipping sauce.