
Mexican Spiced Grilled ShrimpRecipe by Chef Heidi Fink Prep time 10 mins Cook time 8 mins Ready in 18 mins Yield Serves 4 Tasty either on their own or as part of a taco dinner, these brightly spiced grilled shrimp will have your friends and family clamouring for more! Ingredients 454 g (1 lb) large raw shrimp 30 ml (2 Tb) freshly squeezed lime or lemon juice 30 ml (2 Tb) vegetable oil 2 cloves garlic, minced or pressed 5 ml (1 tsp) smoked paprika 5 ml (1 tsp) sugar 2.5 ml (1/2 tsp) ground cumin 2.5 ml (1/2 tsp) freshly ground black pepper 1 ml (1/4 tsp) salt Directions Make sure the shrimp are thawed and peeled before using. Place the raw, peeled shrimp in a medium bowl. In a separate small bowl, combine the remaining ingredients, whisking well to mix the marinade. Scrape this marinade into the bowl with the shrimp and mix well to coat the shrimp evenly. Set aside for 20 to 40 minutes, stirring occasionally. Preheat a gas or charcoal grill to high. If your shrimp are on the smaller side OR the gaps between your grills grates are very large, thread your shrimp on skewers before grilling them so they don’t fall through the grates. But large shrimp on most grates wil be fine without skewers. Place the marinated shrimp directly on the preheated grill and grill without moving for 2 minutes. Use tongs to flip the shrimp and grill the second side for about two minutes. Now flip and move the shrimp around as needed to finish the cooking, getting nice caramelize edges without burning. Transfer to platter and garnish with chopped cilantro and lime wedges.

Mexican Spiced Grilled ShrimpRecipe by Chef Heidi Fink

Prep time 10 mins
Cook time 8 mins
Ready in 18 mins
Yield Serves 4

Tasty either on their own or as part of a taco dinner, these brightly spiced grilled shrimp will have your friends and family clamouring for more!

Ingredients

454 g (1 lb) large raw shrimp
30 ml (2 Tb) freshly squeezed lime or lemon juice
30 ml (2 Tb) vegetable oil
2 cloves garlic, minced or pressed
5 ml (1 tsp) smoked paprika
5 ml (1 tsp) sugar
2.5 ml (1/2 tsp) ground cumin
2.5 ml (1/2 tsp) freshly ground black pepper
1 ml (1/4 tsp) salt

Directions

Make sure the shrimp are thawed and peeled before using. Place the raw, peeled shrimp in a medium bowl.
In a separate small bowl, combine the remaining ingredients, whisking well to mix the marinade. Scrape this marinade into the bowl with the shrimp and mix well to coat the shrimp evenly. Set aside for 20 to 40 minutes, stirring occasionally.
Preheat a gas or charcoal grill to high. If your shrimp are on the smaller side OR the gaps between your grills grates are very large, thread your shrimp on skewers before grilling them so they don’t fall through the grates. But large shrimp on most grates wil be fine without skewers.
Place the marinated shrimp directly on the preheated grill and grill without moving for 2 minutes. Use tongs to flip the shrimp and grill the second side for about two minutes. Now flip and move the shrimp around as needed to finish the cooking, getting nice caramelize edges without burning.
Transfer to platter and garnish with chopped cilantro and lime wedges.