INGREDIENTS
Marinade
1-2 jalapeno chiles, seeded and minced
3 TBSP. olive oil
7 garlic cloves, minced
1 tsp. grated lime zest (use lime for the juice)
5 TBSP. lime juice
1/2 tsp. salt
1/2 tsp. ground cumin
1/4 tsp. cayenne pepper
Shrimp
1 1/2 lbs. extra-large shrimp, peeled
1/2 tsp. sugar
1 TBSP. minced fresh cilantro
DIRECTIONS
For the Marinade:
Process all of the ingredients in a food processor until smooth.
Set aside 2 TBSP. of the marinade and transfer rest to a medium bowl.
For the Shrimp:
Pat shrimp dry with paper towels.
Make shallow cut down outside curve of shrimp.
Place the shrimp in marinade and toss to coat.
Refrigerate at least 30 minutes or up to an hour.
Preheat grill until hot.
Thread 8 to 9 shrimp onto 4-inch metal skewers.
Cook, covered until shrimp are no longer translucent, turning once.
Using tongs, slide shrimp into a medium bowl.
Add reserved marinade and toss to coat.
Place shrimp on platter and sprinkle with cilantro.
Serves 4.
