Prep Time
20 Mins
Soak Time
30 Mins
Chill Time
20 Mins
Grill Time
6 Mins
Yield
Makes 4 servings

This recipe comes from NASCAR driver Jimmie Johnson, who likes to wrap the shrimp in a flour tortilla along with guacamole, sour cream, and salsa for a tasty burrito. It's also good served over rice pilaf.

How to Make It

Step 1

Soak wooden skewers in water for 30 minutes to prevent burning.

Step 2

Peel shrimp, and devein, if desired; set aside.

Step 3

Combine olive oil and next 5 ingredients in a zip-top plastic freezer bag. Remove and reserve 3 Tbsp. marinade for basting.

Step 4

Add shrimp to plastic bag; seal and shake to coat. Chill 20 minutes.

Step 5

Remove shrimp from marinade, discarding marinade. Thread shrimp evenly onto skewers.

Step 6

Grill, covered with grill lid, over medium-high heat (350° to 400°) 3 minutes on each side or just until shrimp turn pink, basting occasionally with reserved 3 Tbsp. marinade. Serve shrimp with lime wedges.

Step 7

Oven method: Omit wooden skewers; combine shrimp and next 6 ingredients in a 13- x 9-inch baking dish. Bake at 450° for 10 to 12 minutes or just until shrimp turn pink.

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