Reprinted with permission from the publisher, Oxmoor House, from All Fired Up by Troy Black and Southern Living. Copyright 2013.
|1 cup fresh orange juice||1/2 teaspoon chili powder|
|1/4 cup fresh lime juice||4 garlic cloves, minced|
|1/4 cup chopped fresh cilantro||1 1/2 lb. peeled and deveined large raw shrimp with tails|
|1/4 cup olive oil||4 (12-inch) metal or wooden skewers|
|1/2 teaspoon salt||garnishes: orange slices, lime wedges|
Whisk together first 7 ingredients in a large shallow dish or zip-top plastic freezer bag; add shrimp. Cover or seal, and chill 30 minutes. Preheat grill to 350° to 400° (medium-high) heat. Remove shrimp from marinade, reserving marinade. Thread shrimp onto skewers.
Grill shrimp, covered with grill lid, 2 minutes on each side or just until shrimp turn pink. Meanwhile, bring reserved marinade to a boil in a small saucepan, and cook 5 minutes. Remove from heat; drizzle over grilled shrimp. Garnish, if desired. note: If using wooden skewers, soak them in water for 30 minutes before assembling the kabobs.
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