Grilled Zucchini-Wrapped Shrimp
Add a thin slice of pickled jalapeño pepper to each shrimp appetizer for extra heat.
Ingrediënten
Makes 6 appetizer servings
Prep: 30 min., Chill: 15 min., Cook: 2 min., Grill: 6 min.
- 1 pound unpeeled large fresh shrimp
- ½ cup fresh lime juice
- 8 tablespoons vegetable oil divided
- 2 garlic cloves pressed
- ¾ teaspoon salt
- ½ teaspoon ground red pepper
- 2 large zucchini
- Fresh cilantro sprigs (optional)
Instructies
- Peel shrimp, and devein, if desired.
- Combine lime juice, 3 tablespoons vegetable oil, and next 3 ingredients in a zip-top freezer 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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