We watched these being cooked right by our table while in Huatulco. The smell when the marinade was brushed on the jumbo shrimp while on the grill filled the air - so good! This is our version. Enjoy! **Preparation time includes 30 minute marinading time (****edit June 25/07 - it was suggested that lime juice would be good instead of lemon juice so I tried it out and I prefer it that way. Thank you for that!) ***NOTE : ) Aug. 7/10 - discovered an even better way to enjoy this recipe! Ran out of skewers so just threw the prawns with all the marinade into a foil pan and threw that on the bbq stirring and turning for about 5 to 7 minutes (depending on size of your prawns). They turned out wonderfully moist and tasty and the resulting sauce was fabulous to dip a crusty bread onto. The sauce is also very tasty ladled on top of linguine. So fast and easy. Cuts the prep time down to basically nothing.
- Thaw shrimp, if frozen. Shell and devein. Set aside.
- Soak skewers in water.
- Throw all the ingredients, except for the shrimp, into a blender and process until a fine puree.
- In a large glass bowl, sit together shrimp and marinade. Cover and chill for 1/2 an hour.
- Drain shrimp and reserve marinade. Thread shrimp on skewers.
- Grill skewers medium high heat just until they turn pink, turning frequently and brushing with reserved marinade. Takes about 15 minutes.
Yum! I skipped the skewers on the grill and just dumped the whole thing, marinade and all, into a foil lined baking pan and baked them at 450, stirring every 5 minutes, for about 15 minutes. Served them with salad, garlic bread and glazed carrots. Great dinner!
My first thought was I'm not sure I like these but the more I ate the more I liked. I used lime juice instead of lemon. I also used ground red pepper and smoked paprika. I only had dried parsley and dried cilantro. I marinaded for several hours.I made these on the stove, I melted butter and than added all the rest of the ingredients. I cooked this on medium until the sauce was reduced to a glazed. This only took a few minutes. Made for 2012 Zaar Cookbook tag.
If you use the stove top or foil on top of a grill method, prep is a snap for these incredible shrimp. The flavor pops in your mouth and you better double the recipe to get enough for you!