Ingredients
1 lb peeled, deveined shrimp with tails left in tact
2 tablespoons extra virgin olive oil
3 tablespoons grated fresh ginger
1 tablespoon lime zest, finely chopped
4 tablespoons lime juice
1 tablespoon cilantro, finely chopped
3 garlic cloves, finely chopped
3 teaspoons paprika
2 teaspoons black pepper
2 teaspoons sea salt
Garnish
2 Whole Limes, quartered
Fresh Cilantro sprigs
Preparation
Combine Olive Oil, Lime Juice, Lime Zest, Garlic, Ginger, Cilantro, Paprika, and Black Pepper in a medium mixing bowl. Wisk ingredients together until well combined.
Clean and prepare Shrimp, making sure to leave the shell on the tail.
Place the Shrimp in a sealable plastic bag and add marinade. Seal bag and gently sway bag to allow for marinate to fully coat shrimp. Place in refrigerator for 1 to 3 hours.
Remove from refrigerator 1/2 hour before grilling. Empty shrimp and marinate onto a square of aluminum foil. Sprinkle shrimp with sea salt. Fold up sides of foil to hold in marinade while leaving an opening at the top. Grill on indirect heat for 7-9 minutes, or until shrimp is almost cooked through - - the shrimp will no longer be transluscent and will take on a pink fleshy color. Using tongs, gently remove the shrimp from the foil and place directly on the grill grates for the last 1-2 minutes. This will give it a nice color and a smoky taste.
Remove Shrimp from grill. Garnish with quartered Limes and Cilantro. Serve Immediately.
