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00Ingredients
For the Shrimp:
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12 jumbo (U-12) shrimp, peeled & deveined, tails attached
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Bellycheer® Seafood SeasonZing
For the Marinade:
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2 limes, zested and juiced (about 1/4 cup juice)
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2 serrano chiles, seeded and diced (about 2 tablespoons)
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2 stalks lemon grass, chopped (about 2 tablespoons)
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2 tablespoons grated fresh ginger
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2 cloves garlic, minced (about 2 teaspoons)
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1/3 cup olive oil
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1 tablespoon chopped fresh cilantro
Instructions
Whisk together all of the marinade ingredients in a non-reactive bowl. Add the shrimp, cover and refrigerate for 2 hours. Drain the shrimp and grill over medium-high direct heat 5 minutes per side or until shrimp are opaque. Baste the shrimp occasionally with the marinade. Remove the shrimp from the grill and dust with Bellycheer® Seafood SeasonZing.
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This recipe is for two entrée-size servings but this could also be served as an appetizer by substituting large (21 - 25) shrimp.
IngredientsFor the Shrimp:
For the Marinade:
InstructionsWhisk together all of the marinade ingredients in a non-reactive bowl. Add the shrimp, cover and refrigerate for 2 hours. Drain the shrimp and grill over medium-high direct heat 5 minutes per side or until shrimp are opaque. Baste the shrimp occasionally with the marinade. Remove the shrimp from the grill and dust with Bellycheer® Seafood SeasonZing.
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