Grilled Ginger Lime Shrimp

This can be served as a main dish or a side dish. We usually have it as the prelude to our main course. Be sure to soak your wooden skewers in warm water for at least 20 min to 1 hour before you throw them on the grill or they will burn. I learned this the hard way...

• Ready In: 29 mins
• Yields: 31-40 shrimp

Ingredients

• 1  lb large shrimp, uncooked, deveined, shelled, tails on
• 10 -12  pre soaked wooded  skewers

• MARINADE

• 1  tablespoon  fresh lime zest
• 1  tablespoon fresh ginger, grated (I don't bother removing the skin)
• 1⁄4 teaspoon red pepper flakes
• 1⁄2 teaspoon sea salt
• 1⁄2 teaspoon  garlic salt
• 1⁄2 teaspoon black pepper, freshly cracked
• 3  tablespoons olive oil
• 1⁄3 cup  fresh squeezed lime juice (about 2 limes)
• 3  garlic cloves, minced
• 1⁄2 tablespoon  of fresh lime Thai basil, chopped (standard basil will do too)
• 1⁄2 tablespoon fresh cilantro, chopped

Directions

1. Start by getting your grill to about a medium heat. Brush the hot grill rack with olive oil to prevent sticking.
2. Whisk together all the marinade ingredients. Reserve half for basting during grilling process. add rinsed shrimp to a large Ziploc baggie and add remaining marinade. Only let set for about 10-15 minutes Discard marinade.
3. Skewer about 4 shrimp on each pre soaked wooden skewers. Arrange on grill so they do not overlap. Brush with reserved marinade occasionally while cooking. Grill about 7 min on each side, or until shrimp curl tail to head and turn pink.
4. Garnish with lime wedges and some more chopped lime Thai basil and cilantro
5. Enjoy! :).