# Components:
→ Shrimp Marinade
01 - 1 ½ pounds large raw shrimp, peeled and deveined, tails on
02 - 2 tablespoons olive oil
03 - Zest and juice of 2 limes
04 - 2 cloves garlic, minced
05 - 1 teaspoon chili powder
06 - ½ teaspoon smoked paprika
07 - ½ teaspoon ground cumin
08 - ½ teaspoon sea salt
09 - ¼ teaspoon freshly ground black pepper
10 - ¼ teaspoon red pepper flakes (optional)
→ Cilantro Sauce
11 - 1 cup fresh cilantro leaves, packed
12 - 2 tablespoons extra-virgin olive oil
13 - 2 tablespoons fresh lime juice
14 - 1 small jalapeño, seeded and chopped
15 - 1 clove garlic
16 - 2 tablespoons Greek yogurt
17 - ¼ teaspoon salt
→ For Serving
18 - Lime wedges
19 - Fresh cilantro, chopped
# Directions:
01 - In a large bowl, combine the shrimp with olive oil, lime zest and juice, minced garlic, chili powder, smoked paprika, cumin, sea salt, black pepper, and red pepper flakes. Toss to ensure the shrimp is evenly coated. Allow to marinate for 15 minutes at room temperature.
02 - While the shrimp is marinating, prepare the cilantro sauce. In a blender or food processor, combine the cilantro leaves, extra-virgin olive oil, fresh lime juice, jalapeño, garlic, Greek yogurt, and salt. Process until smooth. Adjust seasoning to taste.
03 - Preheat your grill or grill pan to medium-high heat. If using wooden skewers, soak them in water for at least 20 minutes prior to use to prevent burning. Thread the marinated shrimp onto the skewers.
04 - Grill the shrimp for 2-3 minutes per side, or until they turn pink, opaque, and exhibit light char marks.
05 - Remove the grilled shrimp from the heat and arrange them on a serving platter. Drizzle generously with the prepared cilantro sauce, or serve the sauce on the side. Garnish with fresh lime wedges and chopped cilantro.
06 - Serve the Chili Lime Grilled Shrimp immediately for the best experience.
