Serves
Makes 4 servings
Ingredients
2 garlic cloves, minced
2 tablespoons fresh lime juice
1/2 teaspoon kosher salt
1 teaspoon coriander seeds
1 teaspoon cumin seeds
Ground cayenne, optional
1 pound medium shrimp, peeled and deveinedFreshly ground black pepper
Vegetable oil, for brushing grill pan
1 tablespoons fresh cilantro, choppedLime wedges, for serving
Procedure
To toast and grind spices: To a small skillet set over medium heat add coriander and cumin. Cook until fragrant and toasted, about 3 minutes. Set aside to cool. Once cool, crush in a mortar and pestle, a spice grinder, or with a heavy-bottomed skillet
To marinate shrimp: To a medium bowl, add garlic, lime juice, salt, coriander, cumin and cayenne; whisk to combine. Add the shrimp and toss to coat. Refrigerate for 30 minutes to marinate.
Remove shrimp from marinade and thread shrimp onto skewers, leaving about 1/3" of space between each shrimp.
To grill shrimp: Heat a grill or grill pan to medium-high heat. Using a silicone pastry brush, lightly coat grill grates. Place skewers on grill and cook until pink and opaque, about 1 to 2 minutes per side.
Transfer skewers to serving platter, garnish with cilantro and serve with lime wedges.
Recipe variations:
Fresh oregano is a great alternative to cilantro.
If you can't find skewers, opt for large shell-on shrimp, making grilling easier. Alter cooking time accordingly.
