Planning
- 2 pound large shrimp (about 30) peeled, deveined
- 1 cup picked cilantro leaves (about 1 bunch trimmed of most long stems.)
- 6 garlic cloves
- 3 limes, zested and juiced
- 1 tablespoon salt
- 1/2 tablespoon black pepper
- 1 cup olive oil
- Red pepper flakes to taste
- Skewers - metal or bamboo
Execution
NOTE: Soak bamboo skewers for 30 minutes prior to preparation so they don't burn up on your grill.
- Have a beer.
- Place Shrimp in a freezer bag or other sealable container.
- Place all other ingredients in a food processor.
- Pulse the food processor 5 times for 2 to 3 seconds each. The cilantro should be chopped finely, but not pureed.
- Pour mixture over the shrimp and refrigerate 30-60 minutes prior to cooking.
- Place shrimp on skewers so the shrimp lay flat on their sides
- Grill over a hot grill for about 90 seconds per side until done