BBQ Shrimp Skewers
50 Large shrimp, peeled and deveined
10 kabob skewers
4-6 Tbs. BBQ dry rub of your choice (I used Coffee BBQ Blend from Galena Garlic Co.)
2 Tbs. Lime juice, plus some for garnish
2 Tbs. cilantro, chopped, plus some for garnish
1 tsp. olive oil
Soak the wooden kabob skewers in water for about 20 minutes to make sure they do not burn on the grill. Skewer 5 shrimp on each kabob. (To make the appitizer go a little further, you can always cut each kabob in half and skewer 3 shrimp) Place all skewered shrimp in a 13X9 pan. In a small bowl whisk together the rub, lime juice, cilantro, and olive oil. Pour over the shrimp and let marinate 30 minutes or up to overnight.
Heat grill to medium high. Cook shrimp on one side until there are grill marks, about 3 minutes. Flip and finish cooking, about 4 minutes more. Remove from grill, sprinkle with fresh cilantro and lime juice.
Thursday, June 4, 2009
I was looking for something quick and light to round out the appetizers for my party. This were very last minute, but so simple. The recipe calls for any BBQ dry rub that you like. I highly recommend visiting www.galenagarlic.com to look for rubs, marinates, and spices. I visited their store when seeing my niece in Galena this spring. They have a ton of unique blends. Here I used the Coffee BBQ Blend. It's slightly spicey and the coffee adds a really different flavor that people don't expect. These were the first appetizer gone!