Citrus Marinated Grilled Shrimp – Printable Recipe

Ingredients

Ingredients for the Shrimp:
• 1 pound of extra large (size 16-20), deveined, uncooked shrimp with shells on (approximately 20 shrimp)
• ½ cup olive oil
• 2 tablespoons minced red onion
• 2 teaspoons minced garlic
• 2 tablespoons finely chopped fresh cilantro
• 1 large lemon, zested and juiced
• ½ teaspoon salt
• ¼ teaspoon black pepper

Ingredients for the Aioli:
• 2 teaspoons garlic paste
• ¾ cup mayonnaise
• ¼ cup light sour cream
• 1 large lemon, zested and juiced
• Salt and pepper to taste

Special Equipment:
• Large Ziploc baggie
• 3-4 skewers for the grill

Instructions

1. Please make sure your shrimp are uncooked and still have the shell on. If they are not already deveined, please do so now. Place your prepared shrimp into a large Ziploc baggie and set aside.
2. Using a medium sized mixing bowl, whisk together the olive oil, onion, garlic, cilantro, lemon zest, lemon juice, salt and pepper. Pour over the shrimp into the Ziploc and squeeze out as much air as possible. Gently move around the contents of the baggie so that the shrimp is fully coated in the marinade and place the baggie flat in the fridge. Let marinate at least 2 to 3 hours before cooking. (I have let mine marinate overnight and they are still amazing!)
3. While you let the shrimp marinate, make the aioli. Place the garlic paste, mayonnaise, sour cream, lemon zest and lemon juice in a small mixing bowl and stir together well. Season with salt and pepper as needed. Cover the bowl and keep refrigerated until ready to use.
4. After your shrimp have marinated, preheat your grill to approximately 450 degrees. (If you don’t have a grill, you can also cook these under a broiler in your oven.)
5. Remove the shrimp from the baggie and discard the marinade. Gently thread each shrimp (with the shells still on) onto a skewer, one on top of the other. Place the skewers flat on your hot grill and cook until the shrimp are opaque and turn pink-ish, flipping the skewers midway through the process. (Be forewarned – shrimp cook very fast! The whole grilling process should take no more than 6 minutes or so.)
6. Remove the cooked shrimp from the grill and allow to cool slightly so that you can handle them without burning your fingers. Gently remove and discard the outer shell, leaving the tail intact. Serve with the aioli dipping sauce.

https://mixedandmashed.com/citrus-marinated-grilled-shrimp-printable-recipe/