Chili Lime Shrimp

I love shrimp. Tyler loves shrimp. I'm pretty sure Doug likes shrimp, though not as much as Tyler and I do. I'm always game for finding new, great shrimp recipes for our family. Some have been amazing, some not so hot. This was my attempt to make the shrimp skewers from Brad's in Pismo Beach. They are delicious and I don't get there often enough, but man, are they wonderful.

These were not Brad's shrimp. However, they weren't bad. I would definitely make some tweaks to make it a little better in the future, but it was a pretty simple recipe and didn't take long to make. Always pluses in my book.

• 10 bamboo/wood skewers for grilling
• 1 lb peeled, deveined large shrimp, tail on
• 1/4 cup fresh lime juice
• 2 Tbsp olive oil
• 1 Tbsp fresh cilantro or parsley leaves, chopped finely
• 2 Tbsp Thai sweet chili sauce
• 2 cloves garlic, chopped finely
• 1/2 Tbsp honey
• pinch of salt

Soak the skewers with cold water. Rinse the shrimp and pat dry with paper towels, set aside.

In a bowl, mix all the ingredients except shrimp together using a whisk. Add the shrimp to the marinade, make sure to coat the shrimp evenly. Marinate for 30 minutes.

Fire up the grill and cook shrimp until cooked and slightly charred on surface. Serve immediately.

You can also bake the shrimp in the oven. Preheat oven to 400 degrees and bake for about 10 minutes. After baking, you may broil the shrimp for 1 minute to char the surface of the shrimp.

NOTES: I think I heard this a long time ago, but confirmed it when cooking this recipe: you can't leave seafood in citrus too long because the acids in the citrus start cooking the meat. The maximum amount of time you want to leave it in is about 30 minutes.

We used medium shrimp for this recipe and they definitely shrank with cooking. I would use large shrimp to make the end result a little more filling.

You couldn't really taste the lime that much, even with the marinating. I would suggest, after cooking the shrimp, having some lime on hand to drizzle over the finished product.

And in case you can't figure it out for yourself, the soaking of the skewers is very important. If you don't soak them before grilling them, it's likely they will catch on fire. You've been warned.

Makes 10 skewers

Prep Time: 15 minutes
Total Time: 25 minutes

Recipe from rasamalaysia.com