Grilled Zucchini-Wrapped Shrimp |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Add a thin slice of pickled jalapeño to each appetizer for extra heat. Ingredients:
1 pound unpeeled, large fresh shrimp |
1/2 cup fresh lime juice |
8 tablespoons vegetable oil, divided |
2 garlic cloves, pressed |
3/4 teaspoon salt |
1/2 teaspoon ground red pepper |
2 large zucchini |
fresh cilantro sprigs (optional) |
Directions:
1. Peel shrimp; devein, if desired.
2. 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.
3. Remove shrimp from marinade, reserving marinade.
4. Bring reserved marinade to a boil in a small saucepan; remove from heat.
5. Cut zucchini lengthwise into thin slices with a vegetable peeler. Wrap each shrimp with a zucchini slice, and secure with a wooden pick. Brush rolls with remaining 5 tablespoons vegetable oil.
6. Grill rolls, without grill lid, over medium-high heat (350° to 400°) about 4 minutes.
7. 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.
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