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

Recipe by Southern Living August 1998

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Recipe Summary

Yield:
6 appetizer servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Peel shrimp; devein, if desired.

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  • 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.

  • Remove shrimp from marinade, reserving marinade.

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

  • 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.

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

  • 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.

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