Grilled shrimp marinated in a cilanto olive oil and lemon. You can throw these on the grill or saute quickly on the stove. The key to great shrimp is not to overcook them, they become tough and rubbery when cooked too long, so cook until pink and remove from heat. Serve over a nice salad, or with grilled vegetables. We love serving them over a nice butter lettuce, with sliced avocado and red bellpeppers.
2 tsp. olive oil
1 tsp. lemon juice
2 Tbsp. cilantro
1/4 tsp. each: cayenne pepper, sea salt
4-6 oz. raw shrimp
Mix together olive oil, lemon juice, cilantro, cayenne pepper, & sea salt for your marinade. Place shrimp in marinade and refrigerate for 1-2 hrs. Place shrimp on skewers and grill until shrimp are pink and firm. Note: You could also stir fry on stove top.
Add cherry tomatoes and green bell peppers to your skewers, or any other vegetable you prefer. Double your marinade and add aspargus spears. Grill the asparagus spears while you skewers are cooking.
Serve with side of new potatoes, rice, or cauliflower rice, or over an 8 oz salad.