FOOD

Ingredients

• 1 pound large raw shrimp, cleaned and deveined
• 3 cloves garlic, sliced thin
• 2 tablespoons extra-virgin olive oil
• 1/4 cup fresh squeezed lime juice
• 1/4 teaspoon kosher or sea salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon paprika
• 1/4 cup finely chopped cilantro or parsley, for serving
• 6 large bamboo or metal skewers (if bamboo, soak in warm water 30 minutes prior to cooking).

• Dipping Sauce (optional)
• 1/2 cup plain Greek yogurt
• 1/2 teaspoon each garlic and onion powder
• 1/4 teaspoon each black pepper and sea salt
• 2 tablespoons each: Italian parsley, chopped chives, and fresh lime juice

Instructions

1. Whisk together olive oil, lime juice, garlic, salt, pepper, and paprika for marinade.
2. Thread shrimp onto skewers, about 5 to 6 shrimp per skewer. Place on a plate. Pour marinade over shrimp skewers.

1. To grill:
2. Oil grates of a grill and set to medium heat. Add skewers to grill and cook for about 2 minutes per side or until pink and opaque, basting with any extra marinade while cooking.

1. To roast in oven:
2. Preheat oven to 450 degrees.
3. Lay skewers on baking sheet and roast for about 5 minutes, until pink and opaque. Sprinkle with cilantro or parsley to serve, if desired.

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