SHRIMP KABOBS WITH LEMON WEDGES AND CILANTRO

Shrimp Kabobs with Lemon Wedges and Cilantro image

Yield Makes 8

Number Of Ingredients 6

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1/2 cup loosely packed cilantro leaves, chopped
1/2 cup extra-virgin olive oil
2 pounds large shrimp (about 32)
4 lemons, each cut into 8 wedges
1 teaspoon coarse salt
1/4 teaspoon freshly ground pepper

Steps:

Combine the cilantro and olive oil in a large bowl. Set aside. Peel the shrimp to the first knuckle; devein. Rinse; pat dry. Place in the bowl with the cilantro-oil mixture, and coat.
Thread 4 shrimp, alternating with lemon wedges, on 8 skewers. Gently brush with a little olive oil remaining in the bowl. Season with salt and pepper.
Arrange the skewers, off direct heat, on a medium-hot grill. Grill, rotating the skewers and brushing with olive oil as necessary to prevent sticking, until cooked through, about 6 minutes, depending on the heat of the grill. Lemons should be soft and slightly charred.