Lemon Ginger Grilled Shrimp Recipe
Grill the lemon ginger grilled shrimp 3 to 4 minutes per side or until opaque. Baste with remaining reserved sauce. If you want more color on your shrimp, you can add 1 tablespoon of BBQ sauce to your mixture.
- 3 lbs jumbo shrimp, peeled and deveined
- ½ C olive oil
- 2 tsp sesame oil
- ¼ C lemon juice
- 1 onion chopped
- 2 cloves garlic peeled
- 2 TB grated ginger root (the tube of ginger from the produce isle works great)
- 2 TB cilantro
- 3 TB Grilla AP Rub
- 12 to 15 skewers depending on shrimp size and how many you put on each
To save some time and effort, use a blender or food processor and add the olive oil, lemon juice, garlic, ginger, cilantro and rub and blend until smooth. Reserve a small amount of this mixture for final brushing. Take the rest and pour into a dish and add the shrimp, toss to coat and then cover and refrigerate for 1 to 2 hours. Preheat Grilla to about 250 degrees. Thread the shrimp on the skewers. Make sure to thread through the tail and head area to keep them secure. Keep them all laid out the same direction to allow for flipping of the skewers. Throw away remaining marinade.
Grill shrimp 3 to 4 minutes per side or until opaque. Baste with remaining reserved sauce. If you want more color on your shrimp, you can add 1 tablespoon of BBQ sauce to your mixture.