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Grilled Zucchini-Wrapped Shrimp

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


  • 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)

How to Make It

  1. Peel shrimp; devein, if desired.

  2. 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.

  3. Remove shrimp from marinade, reserving marinade.

  4. Bring reserved marinade to a boil in a small saucepan; remove from heat.

  5. 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.

  6. Grill rolls, without grill lid, over medium-high heat (350° to 400°) about 4 minutes.

  7. 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.