Ingredients
13 cups Olive Oil
1 Tablespoon Lime Zest
3 pounds Medium Shrimp Deveined With Tail On
1 whole Lemon
1/4 cups Chopped Cilantro
Method
Sources
📖
Recipe1M+
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Controlled pour dispenser — drizzle olive oil without glugging
Adjustable stand — hold cookbook or tablet at eye level while cooking
Fine oil mist for grilling, baking, salad — control without aerosol
Clip-on frying thermometer — monitor oil temp without holding
Provençal olive paste — crostini, sandwiches, pasta, fish topping
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Controlled pour dispenser — drizzle olive oil without glugging
Adjustable stand — hold cookbook or tablet at eye level while cooking
Fine oil mist for grilling, baking, salad — control without aerosol
Clip-on frying thermometer — monitor oil temp without holding
Provençal olive paste — crostini, sandwiches, pasta, fish topping
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combine the olive oil, spices and lime zest and juice and place in a bag. add the shrimp and marinate in the fridge for at least 4 hours. skewer the shrimp (we use 2 skewers stacked thru each piece, so they dont flop around). place on super hot grill. cook 3-4 minutes per side. at the end of the cooking time, squeeze the fresh lemon over all the tails. transfer all the shrimp to a cutting board and remove the tails. cut each piece into 3 or 4 bite-size pieces. toss into a bowl and sprinkle in the cilantro and toss to coat. serve with: thinly shredded cabbage, chopped cilantro/onion mixture, jack cheese, and chipotle sour cream.