Ingredients:
3 to 4 tbs fresh-squeezed lemon juice
3 to 4 medium cloves garlic, finely minced
2 tbs canola oil
2 tbs fine-chopped cilantro
1 / 2 to 3 / 4 tsp cayenne pepper
1 / 2 to 3 / 4 tsp ground turmeric
1 / 2 to 1 tsp salt
1 1 / 2 lbs large, shell-on shrimp
In a nonreactive bowl, combine lemon juice, garlic, 2 tablespoons oil, cilantro, cayenne pepper to taste, turmeric to taste and salt. Stir well and taste; should be tangy and spicy. Set aside.
Rinse and shell the shrimp, leaving tails on. Devein. Add shrimp to marinade as you work; toss to coat evenly.
Preheat grill. Remove shrimp from marinade and skewer on wooden skewers (make sure to soak skewers in water 30 minutes prior). Reserve the marinade. Grill over high heat until cooked through, basting with the marinade occasionally. Transfer to a platter. Serve hot or at room temperature with crusty bread and salad. Serves 4.
3 to 4 tbs fresh-squeezed lemon juice
3 to 4 medium cloves garlic, finely minced
2 tbs canola oil
2 tbs fine-chopped cilantro
1 / 2 to 3 / 4 tsp cayenne pepper
1 / 2 to 3 / 4 tsp ground turmeric
1 / 2 to 1 tsp salt
1 1 / 2 lbs large, shell-on shrimp
In a nonreactive bowl, combine lemon juice, garlic, 2 tablespoons oil, cilantro, cayenne pepper to taste, turmeric to taste and salt. Stir well and taste; should be tangy and spicy. Set aside.
Rinse and shell the shrimp, leaving tails on. Devein. Add shrimp to marinade as you work; toss to coat evenly.
Preheat grill. Remove shrimp from marinade and skewer on wooden skewers (make sure to soak skewers in water 30 minutes prior). Reserve the marinade. Grill over high heat until cooked through, basting with the marinade occasionally. Transfer to a platter. Serve hot or at room temperature with crusty bread and salad. Serves 4.
