Grilled Zucchini-Wrapped Shrimp Recipe #79156
What a great way to eliminate the fatty bacon on barbecued shrimp recipes! After marinating the shrimp try adding liquid smoke to the marinade and brushing that onto the zucchini-wrapped shrimp to give it a nice flavor. The zucchini ribbons really keep the shrimp from drying out.. I found this recipe in Southern Living Magazine.
by luvmybge
30 min | 20 min prep
SERVES 6 , 6 appetizer servings
- 1 lb fresh unpeeled large shrimp
- 1/2 cup fresh lime juice
- 8 tablespoons vegetable oil, divided
- 2 cloves garlic, pressed
- 3/4 teaspoon salt
- 1/2 teaspoon ground red pepper
- 2 large zucchini
- fresh cilantro stem (optional)
- Peel and devein shrimp. Combine lime juice, 3 tablespoons vegetable oil, and next 3 ingredients in a heavy-duty zip-top plastic bag, gently squeezing to blend; add shrimp.
- Seal and chill mixture 15 minutes.
- Remove shrimp from marinade, reserving marinade.
- Bring reserved marinade to a boil in a small saucepan; remove from heat.
- Cut zucchini lengthwise into thin'ribbons' with a vegetable peeler.
- Wrap each shrimp with a zucchini'ribbon', and secure with a wooden pick.
- Brush with remaining 5 tablespoons vegetable oil.
- Grill without grill lid, over medium-high heat (350° to 400°) about 4 minutes.
- Brush with reserved marinade; turn and brush again.
- Grill 2 more minutes or just until shrimp turn pink.
- Serve hot or at room temperature on a cilantro-lined platter, if desired.
|
© 2009 Recipezaar. All Rights Reserved. http://www.recipezaar.com |
|
Share your experience with others, and post your comments on the recipe. Type 79156 in the Search box at the top of Recipezaar, to get back to this recipe easily. Recipe Notes & Rating:
|
5 stars