Grilled Zucchini-Wrapped Shrimp

Southern Living
Add a thin slice of pickled jalapeño to each appetizer for extra heat.
6 appetizer servings

Ingredients

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1 pound unpeeled, large fresh shrimp
1/2 cup fresh lime juice
8 tablespoons vegetable oil, divided
2 garlic cloves, pressed
3/4 teaspoon salt
1/2 teaspoon ground red pepper
2 large zucchini
Fresh cilantro sprigs (optional)

Preparation

Peel shrimp; devein, if desired.

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 slices with a vegetable peeler. Wrap each shrimp with a zucchini slice, and secure with a wooden pick. Brush rolls with remaining 5 tablespoons vegetable oil.

Grill rolls, 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.

Created date

December 1998