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Chili Lime Grilled Shrimp

Juicy shrimp are marinated in a spicy lime glaze and grilled to perfection!



Did you know that I never really tried shrimp, until I moved out of my parent's house? Well, that's a lie..... I did have shrimp, when we went to the Chinese Buffet (which wasn't very often) and it was battered and fried. Not the best way to experience what it should really taste like. When I moved out, my boyfriend at the time took me to dinner at Red Lobster. I decided to go out on a limb and order the shrimp cocktail AND.... I hated it!!! I didn't like the texture of the cold shrimp, which still felt raw to me. I'm pretty sure my date just saw $$$ signs going down the drain, since I refused to eat it (he wasn't a big shrimp fan either). Many years ago, I tried it again and I loved it!



I found a great deal on Black Tiger Shrimp and wanted to grill them, since the weather has been so gorgeous this week. I racked my brain to think of flavour combinations that would be good, without over powering the shrimp. I've been on a spicy food kick lately, so decided on a Chili-Lime marinade/glaze. I made the marinade, omitting the chili and poured some over 8 shrimp, for the kids. I then added the hot chili flakes and poured the remaining marinade over our shrimp. Twenty minutes in the fridge, a few skewers later; we were ready to grill. These grilled up in no time and to keep them from drying out, I basted them with the reserved marinade. The shrimp were sweet and juicy, with a beautiful tart and spicy note. Not overwhelming, but enough to make you say "Oh Yeah, Baby". 







Grilled Chili-Lime Shrimp



1 bag large Black Tiger Shrimp 31/35 count, peeled, deveined and tails attached

3 Tbs olive oil

zest and juice of 1 lime

1/2 tsp garlic salt

1 Tbs dried parsley

fresh ground pepper

1-2 Tbs hot chili flakes


In a small bowl, combine all ingredients, except shrimp; mix well. Place shrimp and marinade into a zip top bag and massage lightly to coat. Place on a plate, in the refrigerator, for 20 minutes; half way through, turn the bag and lightly massage again.


Place shrimp on a cutting board, in groups of six. Using 2 bamboo skewers for each group, skewer the shrimp together (this keeps shrimp from falling into the grill and makes them easier to turn). NOTE: Soak bamboo skewers in water for 15 minutes prior to use, to keep them from burning.


Grill shrimp on an oiled grill rack 2 minutes per side, or until opaque.


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