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.

Eat Well!

~Trish