Recipe information
Yield
Makes 8
Ingredients
1
/2 cup loosely packed cilantro leaves, chopped
1
/2 cup extra-virgin olive oil
2
pounds large shrimp (about 32)
4
lemons, each cut into 8 wedges
1
teaspoon coarse salt
1
/4 teaspoon freshly ground pepper
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Preparation
Step 1
Combine the cilantro and olive oil in a large bowl. Set aside. Peel the shrimp to the first knuckle; devein. Rinse; pat dry. Place in the bowl with the cilantro-oil mixture, and coat.
Step 2
Thread 4 shrimp, alternating with lemon wedges, on 8 skewers. Gently brush with a little olive oil remaining in the bowl. Season with salt and pepper.
Step 3
Arrange the skewers, off direct heat, on a medium-hot grill. Grill, rotating the skewers and brushing with olive oil as necessary to prevent sticking, until cooked through, about 6 minutes, depending on the heat of the grill. Lemons should be soft and slightly charred.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.
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