Grilled Zucchini-Wrapped Shrimp

luvmybge's Note:

What a great way to eliminate the fatty bacon on barbecued shrimp recipes! After marinating the shrimp try adding liquid smoke to the marinade and brushing that onto the zucchini-wrapped shrimp to give it a nice flavor. The zucchini ribbons really keep the shrimp from drying out.. I found this recipe in Southern Living Magazine.

• Total Time: 30 mins
• Prep Time: 20 mins
• Cook Time: 10 mins

Ingredients:

Serves: 6

Yield: 6.0 appetiz ...

• 1 lb fresh unpeeled large shrimp
• ½ cup fresh lime juice
• 8 tablespoons vegetable oil , divided
• 2 cloves garlic , pressed
• ¾ teaspoon salt
• ½ teaspoon ground red pepper
• 2 large zucchini
• fresh cilantro stem (optional)

Directions:

1. Peel and devein shrimp. Combine lime juice, 3 tablespoons vegetable oil, and next 3 ingredients in a heavy-duty zip-top plastic bag, gently squeezing to blend; add shrimp.
2. Seal and chill mixture 15 minutes.
3. Remove shrimp from marinade, reserving marinade.
4. Bring reserved marinade to a boil in a small saucepan; remove from heat.
5. Cut zucchini lengthwise into thin'ribbons' with a vegetable peeler.
6. Wrap each shrimp with a zucchini'ribbon', and secure with a wooden pick.
7. Brush with remaining 5 tablespoons vegetable oil.
8. Grill without grill lid, over medium-high heat (350° to 400°) about 4 minutes.
9. Brush with reserved marinade; turn and brush again.
10. Grill 2 more minutes or just until shrimp turn pink.
11. Serve hot or at room temperature on a cilantro-lined platter, if desired.

Reviews

[ms_bold]

Wonderful shrimp. I did increase the garlic and up the cayenne just a bit. I also popped the shrimp back into the marinade after wrapping with the zucchini ribbons to infuse the zucchini with the garlicky lime flavor. We served this with a spinach salad and Spontaneous Couscous Spontaneous Couscous. It was a wonderful summer meal. I think that these will be a great addition to my appetizer rotation, too.

[AKillian24]

This was good - not overly spiced, and fairly plain tasting. Would go well with a stronger main course.