Grilled Lemon-Lime Shrimp with Yogurt-Cilantro Dipping Sauce
- Yield: servings
- 16-20large 16-20 shrimp, peeled and deveined with tail shells intact
- 1/2cup cup extra-virgin olive oil
- 4cloves garlic, minced
- 1/2whole lime, juiced
- 1/2whole lemon, juiced
- 1cup whole-milk yogurt
- 1/2teaspoon ground cumin
- 1/4teaspoon salt
- 1/4cup firmly packed, finely chopped fresh cilantro
- In a resealable plastic bag, large enough to hold all of the shrimp, combine the shrimp, olive oil, and garlic. Seal the bag closed and gently massage the shrimp for about 30 seconds to coat them well with the oil and to distribute the garlic evenly. Set aside at room temperature for about 30 minutes. After 15 minutes, massage the shrimp again for 10 seconds. Repeat one more time just before grilling.
- While the shrimp are marinating, prepare an outdoor charcoal or gas grill for direct-heat grilling over medium-high heat.
- To make the dipping sauce, in a medium bowl, whisk together the yogurt, cumin, salt and cilantro. Transfer to a small serving bowl or individual ramekins and refrigerate until ready to use.
- Remove 1 shrimp from the plastic bag. Using a 12-inch metal or wooden skewer, pierce the shrimp once near the tail end and then again through the top end. The shrimp will be in the shape of a C. Repeat with the remaining shrimp and additional skewers, placing 4 or 5 shrimp on each skewer. (If using wooden skewers, put them in water to soak when lighting the grill to prevent burning. And if you don’t have skewers, you can simply lay the shrimp on the grill rack. They are easier to turn on skewers, however.)
- Place the skewers on the grill rack and cook the shrimp for about 3 minutes, or until they are orange-pink on the bottom. Using tongs, turn the shrimp over and cook for another 2-3 minutes, until both sides are the same color and any translucent areas have turned white. You can flip them briefly a few more times to make sure both sides are evenly cooked. Be careful not to overcook, however, or the shrimp will dry out.
- Transfer the shrimp to a platter. Drizzle with the lemon and lime juices, and sprinkle with coarse salt. Serve on or off the skewers, with the dipping sauce, plenty of napkins, and a small bowl for discarded tail shells on the side.
Reprinted with permission from Simply Fresh, Casual Dining at Home by Jeff Morgan. © Andrews McMeel Publishing, LLC 2011