Makes 16 shrimp
Adapted from: Cooking Light Magazine
As I flipped through the June issue of Cooking Light Magazine, I saw this recipe and thought it was a perfect dish for a July night. The combination of lime and parsley make for such a fresh, vibrant flavor.This dish is super light and healthy and quick to whip up–it truly a summertime necessity.
This wasn’t quite as pretty as the picture in the magazine as I couldn’t find shrimp with the shells on, so I had to use naked ones. Also, it is essential to this recipe that you like lime. This asks for a lot of lime juice, and while eating it, I thought the lime was a little overpowering, so I suggest cutting down the amount of lime juice depending on your taste, possibly to 1.5 or 1 ounce instead of 2.
I served these on top of homemade flatbreads (I’ll be posting that recipe soon) to make a fish-taco sort of thing. I put some sour cream on top to balance out the tanginess of the lime, and overall it was a delicious meal.
~1/2 cup olive oil
~1/2 cup finely diced white onion
~3/4 teaspoon kosher salt, divided
~8 garlic cloves, minced
~1/4 cup chopped fresh flat-leaf parsley
~1/4 cup fresh lime juice (or less; read above)
~16 large shrimp, deveined and shells on (I used shells off as I couldn’t find any shrimp without the shells already removed)
~1/2 teaspoon freshly ground black pepper
~1 serrano chile, thinly sliced
Preheat grill to medium-high heat.
Combine oil, onion, 1/2 teaspoon salt, and garlic in a medium stainless steel skillet. Place skillet on grill; cover and grill 10 minutes or until garlic is soft and golden brown. Remove pan from grill; stir in parsley and juice. Return pan to the grill; cover and grill 2 minutes.
Add shrimp to grill rack coated with cooking spray; grill 4 minutes or until grill marks appear, turning after 2 minutes. Remove shrimp from grill, and place in pan; toss to coat with juice mixture. Sprinkle with remaining 1/4 teaspoon salt and pepper.
Arrange shrimp and mojo on a platter; sprinkle with serrano slices.