prep time: 20 minutes
•
cook time: 8 minutes
•
yield: 4 servings
prep time: 20 minutes
•
cook time: 8 minutes
•
yield: 4 servings
Leaving the shells on protects the shrimp from drying out. To make this dish even easier to prepare, you can purchase extra jumbo shrimp already butterflied and deveined at your local seafood market.
½ cup lime or lemon juice
3 teaspoons minced garlic
¼ red onion, thinly sliced
12 jumbo shrimp (peels on), deveined and butterflied (see note, see here )
2 teaspoons cayenne pepper
1 teaspoon ground cumin
1 teaspoon fine sea salt
dipping sauce:
3 loosely packed cups fresh cilantro leaves
½ cup MCT oil or extra-virgin olive oil
2 tablespoons minced garlic
2 teaspoons coconut vinegar
1 teaspoon fine sea salt
½ teaspoon ground cumin
1. Preheat a grill to medium-high heat. Place 4 wooden skewers in water to soak while you prepare the ingredients.
2. Place the lime juice in a shallow baking dish. Add the garlic, onion, and shrimp and let marinate for 15 minutes while you prepare the spices and dipping sauce.
3. Place the cayenne pepper, cumin, and salt in a small dish and stir well to combine. Set aside.
4. Make the dipping sauce: Place all the sauce ingredients in a food processor or blender and pulse until smooth. Add more salt to taste, if needed.
5. Remove the shrimp from the marinade and liberally sprinkle them with the spice mixture. Thread 3 shrimp onto each skewer. Grill for 3 to 4 minutes per side, or until the shrimp are pink and cooked through. Remove from the grill and serve each skewer with ¼ cup of the sauce.
6. This dish is best served fresh, but extras can be stored in an airtight container in the fridge for up to 3 days. It can be served cold. To reheat, place the shrimp in a skillet over medium heat and sauté until warmed.
