So last weekend, on a very chilly October Saturday, while everyone was pulling out their puffers from storage, I decided to fire up the grill!   Supposedly, some people saw snow flakes that day, but that didn’t stop me from making exactly what I craved….. GRILLED SHRIMP!!

One problem…. I had no idea how to skewer shrimp.  I started skewering and it did that thing when every time you try to pick up the skewer, the shrimp keeps spinning….. UGH so frustrating!  So I did what any city girl would do, go on YOUTUBE…#dontjudge.  You’d be surprised how much you can learn from the internet.  So basically, you have to poke the skewer through the flesh right above the tail and stick it through the top part of the head… NOT the middle, but the top of the head.  This way the whole shrimp is in control.

Ingredients

• 1 lb large shrimp (peeled and deveined with the tail on)
• 2 tablespoons minced garlic cloves
• 2 tablespoons minced jalapeño
• 1 tablespoon cumin powder
• 1 tablespoon coriander powder
• 1 tablespoon salt
• Splash of vegetable or canola oil
• Several wedges of lemon
• 1 cup chopped fresh cilantro for garnish (optional)

Instructions

1. If using wooden skewers, soak them in water for at least 1 hour.
2. In a large bowl, mix the minced garlic, jalapeño, cumin, coriander, salt and oil.
3. Throw in the shrimp and toss really well in the spices.
4. Let it sit in the marinate for about 30 minutes.
5. Skewer about 4-5 shrimps per skewer.
6. Once the grill is hot, grill the shrimp for about 3-4 minutes per side (careful not to overcook them)
7. As soon as you take them off the grill, squeeze some fresh lemon juice on them and sprinkle with fresh cilantro.

**Note: You can also make these delicious shrimp on a stove top grill pan.