Ingredients
1/3 cup lime juice3 tablespoons minced fresh cilantro2 tablespoons soy sauce3 garlic cloves, minced2 teaspoons olive oil1-1/4 pounds uncooked shrimp (26-30 per pound), peeled and deveined1 cup soaked mesquite wood chips, optional
Preparation
In a large bowl, whisk the first 5 ingredients until blended. Add shrimp; toss to coat. Refrigerate, covered, 30 minutes.
If desired, add wood chips to grill according to manufacturer’s directions. Drain shrimp, discarding marinade. On each of 12 soaked wooden appetizer skewers, thread shrimp.
Grill on an oiled rack, covered, over medium heat until shrimp turn pink, 3-4 minutes per side.
