Ingredients: 1/2 lb shelled shrimp juice of 1 orange 3 sm sprigs fresh parsley 3 sm sprigs fresh basil 1/2 tsp cumin 2 tbs olive oil 1 diced habenero pepper 3 cloves pressed garlic some veggies to grill Directions:1. Dice up the herbs very finely and add everything to the shrimp (not the veggies) in a non-reactive bowl. Don`t bother adding the veggies to the marinade. They never pick up much flavor and you`d just need a lot more marinade. Toss them with the left over just before grilling. 2. Put the bowl in the fridge and let it marinade for 30 minutes. Then take it out and thread the shrimp onto skewers. Then add a tad more olive oil to the remaining marinade and toss the veggies in that. Try and get them all coated with the spices. 3. Put the veggies on the grill first. They will take at least twice as long to cook as the shrimp. The shrimp will only need 3-4 minutes per side. It`s really easy to overcook them which will make them rubbery. Better to have them slightly under done. |