Prepare the grill for direct grilling. If using wooden
skewers, place them in water to soak.
Place the cilantro, green onions, garlic, lime
juice, cumin, and turmeric in a food processor.
Pulse until finely chopped, but not pureed.
Peel the shrimp (and devein if you want). Place
them in a bowl, add the cilantro mixture, and stir
in the chopped jalapeno. Marinade in the refrigerator
for 15 to 20 minutes. Remove the shrimp from marinade,
and place on skewers. Brush the shrimp with the
marinade one last time just before placing them
on the grill.
Cook on an oiled grill, directly over the fire.
Grill for about 1 1/2 to 2 minutes per side (this
depends on the size of you shrimp). Be careful not
to over cook them. Remove from the skewers and serve.
These also make a wonderful addition to pasta dressed
with our Cashew
Basil Pesto.
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