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.
8 (12-inch) wooden or metal skewers
2 pounds unpeeled large fresh shrimp
1/2 cup olive oil
8 to 10 garlic cloves, chopped
3 tablespoons fresh lime juice
2 tablespoons fresh orange juice
1 tablespoon chopped fresh rosemary
1/4 teaspoon ground red pepper
How to Make It
Soak wooden skewers in water for 30 minutes to prevent burning.
Peel shrimp, and devein, if desired; set aside.
Combine olive oil and next 5 ingredients in a zip-top plastic freezer bag. Remove and reserve 3 Tbsp. marinade for basting.
Add shrimp to plastic bag; seal and shake to coat. Chill 20 minutes.
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.
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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