Grilled Shrimp Kabob with Southwest Citrus Marinade

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(Makes 4 servings)

It’s summer — time for fun and easy cooking! Shrimp is plentiful and reasonably priced this time of year so why not plan your next casual dining around this tasty variation. We used the Southwest Marinade from our Recipes for Living cookbook, or choose one of your favorite marinades. Serve with a grilled vegetable and a cool pasta salad such as our Orzo Salad also found in Recipes for Living.

2 tablespoons lemon juice
2 tablespoons lime juice
1 tablespoon tequila (optional)
2 tablespoons plain or flavored garlic oil
1/4 teaspoon ground cinnamon
1/4 teaspoon paprika
1 tablespoon chopped fresh cilantro
1 1/4 pound large peeled shrimp (16-20 count)
Fresh lemon wedges
Wooden skewers (soaked in water about 30 minutes)

Combine all ingredients except shrimp and lemon wedges. Prepare or heat grill to high heat. Toss shrimp with marinade in a large bowl or plastic bag and marinate for about 10 minutes. (Note: Texture of shrimp will change if left in marinade too long.)

Place shrimp on wooden skewers alternating with fresh lemon wedges and grill, basting frequently with marinade, until shrimp turns pink (about 2 minutes per side). Serve and enjoy!

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