Here is a a super quick recipe, easy to make for a weeknight dinner, or take to a party. The sauce is made in the food processor and also doubles as a marinade and a dressing. Removing the seeds from the jalapeño peppers should leave your dish with a pleasant heat; for a fiery version, keep the seeds in one of the peppers.
- 1 bunch fresh cilantro, tough stems removed, divided
- 1/4 cup extra-virgin olive oil
- 2 jalapeño peppers, seeded
- 3 tablespoons lemon juice
- 3/4 teaspoon coarse sea salt
- 2 pounds extra-large shrimp, peeled and deveined
Set 6 sprigs cilantro aside for garnish. Combine remaining cilantro, oil, jalapeños, lemon juice and salt in a food processor and process until finely chopped, scraping down the sides of the bowl as needed. If sauce is very thick, with the machine running, pour in water 1 tablespoon at a time until sauce is pourable.
In a large bowl, toss together shrimp and half of the sauce. Let sit at room temperature for 20 minutes.
Prepare a grill for medium-high heat cooking. Thread shrimp onto metal skewers. (If using wooden skewers, soak in water for 30 minutes before assembling.) Grill, turning once, until shrimp are just opaque in center, about 6 minutes total. Transfer to a platter, garnish with reserved cilantro and serve remaining sauce on the side.
Nutritional Info: Per Serving: 130 calories (60 from fat), 6g total fat, 1g saturated fat, 145mg cholesterol,770mg sodium, 2g carbohydrates, 16g protein.
Recipe courtesy of our Positive Power Partner:
