Green Lightning Shrimp

• Gluten free
• Paleo

• Seafood

  • 1 lbs Shrimp

• Produce

  • 1 Bunch Cilantro
  • 5 Cloves Garlic
  • 6 Jalapenos
  • 1 Limes
  • 1 Bunch Scallions

• Baking & Spices

  • 1 tsp Pepper
  • 1 tsp Salt

• Oils & Vinegars

  • 1/2 cup Olive oil

• Nuts & Seeds

  • 1 tsp Cumin

• Dairy

  • 1 Stick Butter

Found on necessaryindulgences.com

Description

Ingredients

• 1-2 lbs Shrimp, peeled and deveined
• 1 Bunch of Cilantro
• 6-8 Jalapeños
• 1 Bunch of Scallions
• 5 Cloves of Garlic
• 1 tsp Salt
• 1 tsp Pepper
• 1 tsp Cumin
• ½ C Olive oil
• 1 Stick of Butter
• Limes

Directions

• Slice the jalapeños and remove the seeds.
• Coarsely chop the jalapeños, scallions, and 3 cloves of garlic.
• Put them in a food processor and chop.
• Add the cilantro, salt, pepper, cumin, and olive oil and puree until everything is combined.
• Put the shrimp and the cilantro/jalapeño mixture in a zip-top bag and marinate for 30 minutes.
• For the Cilantro and Garlic Butter Sauce: Melt the butter, sauté 2 cloves of minced garlic, and then toss in a handful of chopped cilantro. Cook for about 2 minutes and keep it warm until the shrimp are cooked.
• Set up your grill for direct cooking and preheat it to high. While your cooker is getting hot, skewer the shrimp.
• Place the shrimp kebabs on the hot grate and grill until just cooked through, 1 to 3 minutes per side.
• Transfer the shrimp to a platter and pour the Cilantro and Garlic Butter Sauce over them.
• Squeeze fresh lime juice over the shrimp and serve.