1 Tbs. minced fresh ginger
2 garlic cloves, minced (I normally use jarred)
2 shallots, finely chopped (or onion, just use a little more)
2 Tbs. finely chopped cilantro
1/2 tsp. salt
1/8 tsp. black pepper
1/8 tsp. crushed red pepper flakes
2 1/2 Tbs. lemon or lime marmalade (I couldn’t find these, so I use orange)
1/3 C olive oil (I just eyeball it!)
I normally use frozen, peeled and de-vained shrimp, but you can use any kind you like. (I’m a little lazy sometimes.) If you use frozen shrimp and forget to thaw in the fridge, just put them in a colander and rinse with COLD water for a few minutes.
Peel your ginger, I found it easiest to use a spoon, and chop everything else.
Combine all the ingredients into a large bowl, except the oil. Use a whisk and slowly add the oil.
Put the shrimp and marinade in a plastic bag or bowl, just make sure it is sealed well. Let it sit for a few hours.
When you are ready to grill, put the shrimp on a skewer and grill until the shrimp turn pink.
These are DE-LISIOUS! Be sure to make more than you THINK you will eat. If you have leftovers, just put them in the fridge and eat them on a salad.
Sorry, I forgot to take a picture after they were cooked…we just wanted to eat!
I believe this recipe originally came from Cooks.com…but the way I make it, there is actually no limes??