Cilantro Lime Shrimp

I LOVE shrimp and so do my boys. When my six year old requested shrimp for dinner I was happy to cook this up.

Our BBQ grill has died and gone to BBQ heaven:( Since it has been gone we have been using our 'camp grill'. We have not been in too big of a hurry to replace the BBQ grill because our camp grill is WONDERFUL!! It cooks so nice and evenly, but it is a little on the small side, SO someday we will be replacing the big grill. Since I was cooking this on our 'camp grill' I didn't skewer the shrimp. Just threw them on the grill, knowing that the holes were small enough, I didn't have to worry about losing any. If I was using our 'regular' grill I would either skewer these for shish kabobs or put foil down on the grill to cook them on.

Cilantro Lime Shrimp

Ingredients:

• 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.