- 1 pound large raw shrimp
- juice of 1-2 limes, depending on size (~1/4 cup)
- 1/2 cup oil (I used canola oil, but have used olive oil in the past)
- 1/3 cup chopped cilantro
- 1 t crushed red pepper flakes
- salt to taste (1/2 -1 t)
Directions: Remove shells from shrimp and rinse. Pat shrimp dry. Combine remaining ingredients in a quart size zip-loc bag, add shrimp and marinate for 2-3 hours. Cook shrimp on a hot grill for 2-3 minutes per side, until pink on both sides. When serving squeeze a little more fresh lime juice over the shrimp.
We served our with some fresh corn on the cob, a nice big salad and some pasta with browned butter and cheese.