Grilled Cilantro-Lime Shrimp Kabobs With Jicama
- Ready In:
- 1hr 23mins
- Ingredients:
- 9
- Serves:
-
6
ingredients
- 1⁄2 cup olive oil
- 1 teaspoon finely grated lime zest
- 1⁄3 cup fresh lime juice (from about 4 limes)
- 1⁄2 cup fresh cilantro leaves
- 2 garlic cloves, crushed
- 1⁄2 jalapeno chile, coarsely chopped
- 1⁄2 teaspoon coarse salt
- 1 lb large shrimp, peeled and deveined (tails intact)
- 1 small jicama, peeled sliced 1/2 inch thick, and cut into triangles
directions
- For the kebabs: Puree oil, lime zest and juice, cilantro, garlic, jalapeno, and salt in a blender or food processor. Combine marinade and shrimp. Cover with plastic wrap, and refrigerate 1 hour.
- Preheat grill to medium-high. (If you are using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 3 or 4 seconds.) Thread shrimp onto 6 skewers. Discard marinade. Thread jicama onto 6 more skewers. Grill shrimp until opaque and slightly charred, 3 to 4 minutes per side. Grill jicama for 1 to 2 minutes per side. Transfer to a platter.
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