Ingredients
Shrimp
32 oz large shrimp, deveined and thawed
⅔ cup olive oil
1 lime, juiced
1 tbsp dijon mustard
1 tbsp garlic, minced
1 tbsp cilantro, chopped
1 tsp salt
½ tsp pepper
¼ tsp cumin
⅛ tsp cayenne
Dipping Sauce
½ cup unsweetened coconut milk
¼ cup pineapple juice
½ stick butter, melted
2 tbsp lime juice
1 tsp agave
cup pineapple, finely diced
1 ½ tbsp shallot, finely diced
1 tbsp jalapeno, finely diced
2 ½ tbsp garlic, finely diced
⅓ cup cilantro, finely diced
1 tsp salt
1 tsp pepper
1 tsp red pepper flakes
Directions
Shrimp
Step 1
In a small bowl, whisk all ingredients together except for the shrimp. This will be your marinade.
⅔ cup olive oil
1 lime, juiced
1 tbsp dijon mustard
1 tbsp garlic, minced
1 tbsp cilantro, chopped
1 tsp salt
½ tsp pepper
¼ tsp cumin
⅛ tsp cayenne
Step 2
In a large bowl, pour the marinade over the shrimp and gently stir until the shrimp is evenly coated. Set aside for 30 minutes…do not let sit for longer than an hour or the lime juice will cook the shrimp.
32 oz large shrimp, deveined and thawed
Step 3
Using wooden skewers, skewer the shrimp one at a time.
Step 4
Place the skewers on a hot, greased grill for about 3-4 minutes per side.
Step 5
Sprinkle with extra cilantro for a pop of color if you prefer.
Dipping Sauce
Step 1
Add ingredients to a medium sized bowl and whisk until everything is combined. Microwave the sauce for 30 seconds before serving with food.
