Very good and easy. I omitted the cilantro, but it was still delicious! We actually served it as the "surf" in our surf and turf meal! Got raves! Worthy of a try....
Grilled Shrimp with Fresh Cranberry Salsa
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Chill: 1 Hour
Grill: 4 Minutes
Total: 1 Hour, 14 Minutes
- 1 pound extra-large shrimp, peeled and deveined
- 1/4 cup chopped fresh cilantro
- 1 jalapeño pepper, thinly sliced
- 1 garlic clove, minced
- 2 teaspoons lime zest
- 2 tablespoons fresh lime juice
- 2 tablespoons canola oil
- 1 tablespoon honey
- 1/2 teaspoon ground cumin
- 1/4 teaspoon salt (optional)
- Fresh Cranberry Salsa
- 1. Combine first 9 ingredients in a zip-top plastic freezer bag; seal, and turn to coat shrimp. Chill 1 hour.
- 2. Preheat grill to 350° to 400° (medium-high) heat. Remove shrimp from marinade, discarding marinade. Grill shrimp, turning once, 4 to 6 minutes or just until they turn pink. Sprinkle with salt, if desired, and serve with Fresh Cranberry Salsa.
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