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Grilled Lime Shrimp

Longhorn Copycat Recipe

20 large easy-peel shrimp, peeled with tails intact
3 limes (2 for juice, 1 for wedges)
4 bamboo skewers

1/4 cup salad oil
juice from 1 lime
1/4 teaspoon each salt and chili powder
2 tablespoon chopped cilantro
1/2 teaspoon cumin

Guacamole Ranch Dipping Sauce:
1/2 cup ranch dressing
1 ripe avocado
juice from 1 lime
1/4 cup chopped cilantro
1/2 teaspoon cumin
1/2 teaspoon salt

Soak bamboo skewers in water for 30 minutes, cut lime into 6 wedges. Take each skewer and put a lime wedge on first, followed by 5 shrimp in a U-shape; repeat for next 3 skewers.Whisk together the ingredients for the marinade in a bowl. Reserve half marinade.Brush both sides of the shrimp skewers with the remaining marinade.

Blend together the ingredients for the guacamole ranch dipping sauce in a blender or food processor and refrigerate. Place the shrimp skewers on a medium heat grill. Grill 3 minutes on each side till the shrimp are firm and pink.Transfer shrimp to platter, pour some reserved marinade and squeeze the grilled limes on the skewers. Serve with dipping sauce.

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