Last evening we had Grilled Lime Shrimp for dinner. Abel, the fish man, stopped by yesterday morning after our boat cruise and Colleen and I decided to split a kilo of medium shrimp. Since this was my first experience with shrimp Colleen came over and demonstrated the fine art of shelling and de-veining shrimp. Doug and Fred supervised with a Tecate in hand (Mexican beer brewed in Sonora).
I borrowed some skewers from Colleen and mixed up the marinade. Because it had lime juice in it the marinating time was just 10 minutes. The marinade also included chopped garlic, olive oil, salt and pepper, lime zest and oregano and cumin (neither of which I have). I decided to add a teaspoon of the dried salsa mix I used in the spanish rice last week instead. I marinated them and them threaded them on the skewers and in a few short minutes they were grilled to perfection (Senor Ping is also new at grilling fish but seems to be handling the challenge). I cooked some rice and green beans and our dinner was complete. This is a recipe I will add to my collection, the only problem will be finding fresh shrimp when we are back home in Saskatchewan. By the way, there were about 30 shrimp in the half kilo and it cost about $5 U.S.
4 years ago