Grilled Shrimp Adobado

total time:: 1 hr

Makes 6 servings

ingredients

Wooden skewers
4 garlic cloves
1 teaspoon coarse salt
2 teaspoons ground cumin
1 teaspoon dried oregano
2 teaspoons sweet paprika
Freshly ground black pepper
Pinch cayenne pepper (or more if you’re brave!)
2 limes, juiced
2 tablespoons extra-virgin olive oil
2 pounds jumbo shrimp, peeled and deveined, tails left intact

directions

Coarsely chop the garlic. Sprinkle with coarse salt and mash the garlic into a paste with the side of the knife. Put the garlic paste in a bowl. Add the cumin, oregano, paprika, black pepper, and cayenne. Mix to combine. Add lime juice, and oil. Pour the marinade into a small bowl. Thread the shrimp skewers and put side-by-side in a baking dish. Pour the remaining marinade over the shrimp; cover with plastic wrap. Put in the refrigerator and allow to marinate for about 30 minutes, flipping the skewers occasionally. Grill (or broil) the shrimp until curled, pink and slightly charred on both sides, about 2 to 3 minutes total cooking time.

Source: Doug Fetterman