Spicy Grilled Jalapeño and Lime Shrimp Skewers

Courtesy of Cook’s Country

Serves 4

Marinade

1 jalapeño chile, seeded and chopped (or more if desired)

3 tbsp olive oil

1 tsp grated lime zest, plus 5 tbsp juice from 3 limes

6 garlic cloves, minced

½ tsp ground cumin

¼ tsp cayenne pepper

½ tsp salt

Shrimp

1½ lbs extra-large shrimp, peeled and deveined

½ tsp sugar

1 tbsp minced fresh cilantro

For the marinade: Process all ingredients in food processor until smooth. Reserve 2 tablespoons marinade; transfer remaining marinade to medium bowl.

For the shrimp: Pat shrimp dry with paper towels and butterfly. Add to bowl with marinade and toss to coat. Cover and refrigerate for at least 30 minutes or up to 1 hour.

Light large chimney starter filled with charcoal briquettes (about 100 coals) and burn until coals are covered with fine gray ash. Meanwhile, thread marinated shrimp on skewers and sprinkle one side of shrimp with sugar.

Pour coals into pile on one side of grill. Set cooking grate in place, cover, and let heat for 5 minutes. Grill shrimp sugar side down over the hot part of the grill until lightly charred, 3 to 4 minutes. Flip skewers and move them to cool side of grill. Close lid and let rest until other side of shrimp is no longer translucent, 1 to 2 minutes. Using tongs, slide shrimp into medium bowl and toss with reserved marinade. Sprinkle with cilantro and serve.