Prep Time: 20 minutes
Cook Time: 6 minutes
Ingredients:
Large easy-peel shrimp – 20, peeled with tails intact
3 Limes (2 for juice, 1 for wedges)
Bamboo Skewers – 4
Marinade Ingredients:
1/4 cup salad oil
Juice from 1 lime
¼ tsp. each salt and chili powder
2 Tbsp. chopped cilantro
½ tsp. cumin
Guacamole Ranch Dipping Sauce Ingredients:
½ cup ranch dressing
1 ripe avocado
Juice from 1 lime
¼ cup chopped cilantro
½ tsp. cumin
½ tsp. salt
Procedure:
Recipe Type: AuthenticLarge easy-peel shrimp – 20, peeled with tails intact
3 Limes (2 for juice, 1 for wedges)
Bamboo Skewers – 4
Marinade Ingredients:
1/4 cup salad oil
Juice from 1 lime
¼ tsp. each salt and chili powder
2 Tbsp. chopped cilantro
½ tsp. cumin
Guacamole Ranch Dipping Sauce Ingredients:
½ cup ranch dressing
1 ripe avocado
Juice from 1 lime
¼ cup chopped cilantro
½ tsp. cumin
½ tsp. salt
Procedure:
- 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.
Recipe Author: Longhorn Steakhouse
Restaurant: Longhorn Steakhouse
Source: http://www.longhornsteakhouse.com/flash_assets/pdf/Grilled%20Lime%20Shrimp.pdf