We've been spending most of our evenings in the backyard, planting, weeding, marveling at how fast the plants are growing (our tomatoes are taking over!), and relaxing. Grilling dinner just seems an automatic when we're already out there. These kebabs went together quickly and took no time to cook, a great meal on a night when I was wanting to spend my time doing other things! Some nights I would rather play in the dirt than in the kitchen!
Grilled Cilantro Lime Shrimp Kebabs
1 pound raw shrimp, peeled and deveined (I used a 12-15 per pound variety)
2 cloves garlic, crushed
3 large limes
1/2 teaspoon kosher salt
3/4 teaspoon ground cumin
1/4 cup chopped fresh cilantro
In a medium bowl, juice one lime. Add shrimp, garlic, salt, cumin, and cilantro. Stir to combine. (At this point, you can let the shrimp marinate for a short time, the lime will begin to cook the shrimp if you let them marinate too long).
Slice remaining limes very thinly into rounds. Beginning and ending with shrimp, thread the shrimp and (folded) lime slices onto skewers (if using wooden skewers soak them in water for 30 minutes).
Heat the grill on medium heat and spray the grates with cooking spray or wipe down with oil. Grill the shrimp, turning occasionally, until shrimp is opaque throughout about 2-3 minutes on each side. Squeeze additional lime juice on them before serving, if desired.
As the shrimp had Mexican flavor we served the kebabs with grilled corn and black beans. A very yummy and delicious dinner that was low-cal and nutritious, too!