Ingredients
32jumboraw shrimp,peeled and deveined, 17.5 oz after peeled
3clovesgarlic,crushed
24slicesabout 3 large limes,very thinly sliced into rounds, optional
olive oil cooking spray,I use my mister
1tspkosher salt
1½tspground cumin
¼cupfresh cilantro,chopped, divided
1lime,cut into 8 wedges
Preparation
Heat the grill on medium heat and spray the grates with oil.
Season the shrimp with garlic, cumin, salt and half of the cilantro in a medium bowl.
Beginning and ending with shrimp, thread the shrimp and folded lime slices onto 8 pairs of parallel skewers to make 8 kebabs total.
Grill the shrimp, turning occasionally, until shrimp is opaque throughout, about 1 to 2 minutes on each side.
Top with remaining cilantro and fresh squeezed lime juice before serving.
