Prep 45 mins
Cook 15 mins
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!