Prep 20 mins
Cook 10 mins
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.
- 1 lb fresh unpeeled large shrimp
- 1⁄2 cup fresh lime juice
- 8 tablespoons vegetable oil, divided
- 2 cloves garlic, pressed
- 3⁄4 teaspoon salt
- 1⁄2 teaspoon ground red pepper
- 2 large zucchini
- fresh cilantro stem (optional)
- 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.
- Seal and chill mixture 15 minutes.
- Remove shrimp from marinade, reserving marinade.
- Bring reserved marinade to a boil in a small saucepan; remove from heat.
- Cut zucchini lengthwise into thin'ribbons' with a vegetable peeler.
- Wrap each shrimp with a zucchini'ribbon', and secure with a wooden pick.
- Brush with remaining 5 tablespoons vegetable oil.
- Grill without grill lid, over medium-high heat (350° to 400°) about 4 minutes.
- Brush with reserved marinade; turn and brush again.
- Grill 2 more minutes or just until shrimp turn pink.
- Serve hot or at room temperature on a cilantro-lined platter, if desired.
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 recipe #27084. It was a wonderful summer meal. I think that these will be a great addition to my appetizer rotation, too.
This was good - not overly spiced, and fairly plain tasting. Would go well with a stronger main course.