Grilled Peel and Eat Shrimp

If you don't mind getting a little messy, this is finger licking good.  Extra napkins required.

There isn't an exact science to these amounts, so these are my estimates.   I really just pour or add until it 'looks right'.  I do give it a little taste before adding the shrimp just to be sure.

Grilled Peel and Eat Shrimp

30-40 medium shell-on shrimp.  Less if you have large shrimp

1/4 c. extra virgin olive oil
1 t. chili powder
1/4 t. black pepper
Juice from 2 small limes
1/2 t. salt
Believe it or not, this really isn't all that spicy.  I like it with a bit more heat.  If you agree, add a bit of cayenne pepper or red pepper flakes.  I did this the second time I made it (picture above) and it was just right.

Combine all of the marinade ingredients in a bowl, glass storage dish with a lid, baggie, or whatever you prefer.  

Add the shrimp and marinate in the fridge for about 2 hours.

Remove the shrimp from the marinade and put them in a grill 'cage'.   It would be a shame to lose one of these little beauties between the grates on the grill.

Grill for 2 minutes per side.

Don't have a grill or just don't feel like using it?  Bake these in the oven instead at 450 degrees for about 8-10 minutes until pink and done.

Peel….Eat….Enjoy.

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Comments:
c = cup
t = teaspoon