Grilled Shrimp with Fresh Cranberry Salsa

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Photo: Luca Trovato
Prep Time
10 Mins
Chill Time
1 Hour
Grill Time
4 Mins
Total Time
1 Hour 14 Mins
Yield
Makes 4 servings
Jackie Mills, R.D.
November 2011
RECIPE BY Coastal Living

Ingredients

  • 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

How to Make It

Step 1

Combine first 9 ingredients in a zip-top plastic freezer bag; seal, and turn to coat shrimp. Chill 1 hour.

Step 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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