Ingredients:
1 lb fresh unpeeled large shrimp
1/2 cup fresh lime juice
8 tablespoons vegetable oil, divided
2 cloves garlic, pressed
3/4 teaspoon salt
1/2 teaspoon ground red pepper
2 large zucchini
fresh cilantro stems (optional)
Directions:
Peel and devein shrimp. Combine lime juice, 3 tablespoons vegetable oil, and next 3 ingredients in a heavy-duty zip-top plastic bag, gently squeezing to blend; add shrimp.
Seal and chill mixture 15 minutes.
Remove shrimp from marinade, reserving marinade.
Bring reserved marinade to a boil in a small saucepan; remove from heat.
Cut zucchini lengthwise into thin’ribbons’ with a vegetable peeler.
Wrap each shrimp with a zucchini’ribbon’, and secure with a wooden pick.
Brush with remaining 5 tablespoons vegetable oil.
Grill without grill lid, over medium-high heat (350F to 400F) about 4 minutes.
Brush with reserved marinade; turn and brush again.
Grill 2 more minutes or just until shrimp turn pink.
Serve hot or at room temperature on a cilantro-lined platter, if desired.
Servings: Serve
Time preparation: 20 min.
Time total: 30 min.