Servings: Makes 4 servings
- 4 limes
- 3 cloves garlic , minced
- 1/4 cup extra-virgin olive oil
- Salt and freshly ground pepper
- 1 1/2 pounds (about 40) large shrimp , peeled and deveined (tails left on)
- 1/4 cup basil leaves , cut into thin ribbons
Using a zester or vegetable peeler, zest 3 limes (about 1 tablespoon); place in a glass dish large enough to hold shrimp. Juice same limes (about 1/2 cup juice), then pour into dish. Add garlic, olive oil, salt and pepper to taste, and shrimp. Toss gently and refrigerate, 30 to 45 minutes. Remove from refrigerator 15 minutes before grilling. Thread metal skewers with 4 to 5 shrimp each.
Meanwhile, light grill or heat a grill pan over a medium-high flame. When coals are medium-hot or grill pan is heated, set marinated shrimp on a paper towel-lined plate. (Paper towels will absorb excess marinade and prevent grill from smoking.) Then place shrimp on grill; sprinkle with additional salt and pepper, if desired. Grill shrimp 2 to 3 minutes on each side, just until curled and pink in color. Remove from grill and slide off skewers.
Sprinkle shrimp with basil. Cut remaining lime into 4 wedges and serve with shrimp.