Grilled Shrimp with Lime-Cilantro Sauce

• 32 medium to large shrimp (about 2 lb.), peeled and deveined
• 2 tablespoons lemon juice
• 1 tablespoon grated lemon zest
• 1/4 cup olive oil
• 2 cloves garlic, minced
• Salt and pepper
• Dipping Sauce

1. Preheat broiler or prepare a medium-hot charcoal fire.

2. Make Dipping sauce:
1/2 cup soy sauce
2 tablespoons chopped cilantro
2 tablespoons lime juice
1 tablespoon vegetable oil
1/4 teaspoon sugar

Combine soy sauce, cilantro, lime juice, oil, sugar and 1 Tbsp. water in a small bowl. Mix well until sugar is dissolved. Refrigerate until ready to serve. Sauce can be prepared up to 2 days in advance and stored, covered, in the refrigerator.

3. Make shrimp: Rinse shrimp under cold running water, drain and pat dry. Place them in a large bowl and add lemon juice and zest, oil, garlic, salt and pepper. Mix well to coat. Thread shrimp flat (through tail and head) dividing evenly among 8 long metal skewers. Cook shrimp about 6 inches from heat until bright pink and firm, about 3 minutes per side. Remove shrimp from skewers to a serving platter and serve warm with sauce on the side.


Nutritional Information
Calories: 208
Fat: 11g (sat 1g)
Protein: 24g
Carbohydrate: 3g
Fiber: 0.0g
Cholesterol: 171mg
Sodium: 1218mg