Ingredients1 lb. fresh or frozen large shrimp, thawed, peeled and deveined
Juice of one large lime (about 2 tablespoons)
1 tablespoon olive oil
2 cloves garlic, minced
2 teaspoons chili powder
1/2 teaspoon ground cumin
1/4 teaspoon paprika
1/4 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
5 small wooden skewers (about 5-6″ in size)
Lime wedges, for serving
Instructions
In a small bowl, combine the lime juice, olive oil, garlic, chili powder, cumin, and paprika. Pour the shrimp in a medium bowl or into a resealable zip top bag. Pour the marinade over the shrimp and toss to coat. Marinate the shrimp in the refrigerator for 30 minutes.
Preheat an outdoor grill or grill pan to medium heat. If using an outdoor grill, soak the skeweers quickly in water so that they won’t catch fire. Remove the shrimp from the bowl and thread onto the wooden skewers, about 4 shrimp per skewer (you can fit more if they’re smaller shrimp). Sprinkle the shrimp with salt and pepper. Grill 2 minutes per side, or until pink. The shrimp cook very quickly, so keep a close eye on them to ensure that they don’t overcook. Serve with lime wedges and a side of rice!
