CPM was recently asked to cook up some food for our niece’s graduation party. The shrimp was a huge hit. So I thought I’d share it with everyone. This is a simple, flavorful way to cook shrimp for your next back yard BBQ. And, since it is on a stick, no plates required!
Trish’s Lime Bang Shrimp Skewers
1 pound shrimp, deveined de-shelled and rinsed (I’m using 31/40s today)
zest of one lime
¼ avocado oil or other high-heat oil
1 teaspoon salt
¼ teaspoon freshly ground black pepper
½ teaspoon red pepper flake (I got these from our friend Jim)
splash of white wine
In a small bowl or measuring cup, mix together lime zest, oil, salt, pepper, red pepper flake and wine. Place shrimp in a Ziploc bag and pour mixture over. Seal bag and let rest in the refrigerator for several hours or overnight. Soak 15-18 wooden skewers in water for around an hour.
Light BBQ, pushing coals to one side. Line BBQ with a strip of tin foil. Skewer shrimp. If using 31/40 shrimp, I like 3 per skewer. If using 21/25, I like 2 shrimp per skewer. Place shrimp on BBQ, leaving the stick over the foil to prevent burning.
Cook for 1 1/2 -2 minutes per side or until shrimp takes on color. Remove from heat, let rest a couple of minutes and serve.