Ingredients

Instructions

  1. Peel and devein shrimp. Combine lime juice, 3 tablespoons vegetable oil, and next 3 ingredients in a heavy-duty zip-top plastic bag, gently squeezing to blend; add shrimp.
  2. Seal and chill mixture 15 minutes.
  3. Remove shrimp from marinade, reserving marinade.
  4. Bring reserved marinade to a boil in a small saucepan; remove from heat.
  5. Cut zucchini lengthwise into thin'ribbons' with a vegetable peeler.
  6. Wrap each shrimp with a zucchini'ribbon', and secure with a wooden pick.
  7. Brush with remaining 5 tablespoons vegetable oil.
  8. Grill without grill lid, over medium-high heat (350° to 400°) about 4 minutes.
  9. Brush with reserved marinade; turn and brush again.
  10. Grill 2 more minutes or just until shrimp turn pink.
  11. Serve hot or at room temperature on a cilantro-lined platter, if desired.