Grilled Yucatán Shrimp

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Grilling is my favorite way to cook shrimp.  This recipe is bursting with flavor yet is low calorie and a great source of omega-3 fatty acids.  Grilled vegetables make the perfect side dish.   A recipe for grilled vegetables with a garlic-olive tapenade is coming soon!


This dish would also be lovely served as an appetizer at a cocktail party, either hot or at room temperature.



2 large garlic cloves, minced

1/3 cup fresh orange juice

1 Tbsp fresh lemon juice

1 Tbsp ancho chile powder

1/4 tsp cayenne pepper


¼ cup extra-virgin olive oil

2 pounds large shrimp, shelled and de-veined


Light a grill. In a large bowl, blend the garlic, orange and lemon juices, chile powder, cayenne and 1/4 teaspoon of salt. Whisk in the oil. Add the shrimp and toss. Refrigerate for 30 minutes.


Thread the shrimp onto six 12-inch skewers. Season with salt; reserve the marinade. Grill the shrimp over a hot fire, basting with the marinade, until barely cooked through, 2 minutes per side. Transfer to plates and serve with lemon wedges.

Serves: 6
1 Star2 Stars3 Stars4 Stars5 Stars (4 votes, average: 4.50 out of 5)

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