Kensington Park’s Annual Speaker Series: Local Author Spotlight
Tuesday, June 18th at 2pm: Philip Padgett, Author of Advocating Overlord: The D-Day Strategy and the Atomic Bomb
Spots are limited. Click HERE & RSVP Today!
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Kensington Park’s Annual Speaker Series: Local Author Spotlight
Tuesday, June 18th at 2pm: Philip Padgett, Author of Advocating Overlord: The D-Day Strategy and the Atomic Bomb
Spots are limited. Click HERE & RSVP Today!
Open Mobile Menu
grilled shrimp on the barbecue

Chef Morissa’s Grilled Shrimp With Cilantro Garlic Sauce

Ingredients:

  • 2 lbs. raw shrimp, peeled and de-veined
  • Salt and pepper to taste
  • Olive oil
  • 2 tbsp. minced fresh garlic
  • 1 cup fresh chopped cilantro
  • Juice of 1 lime
  • 1 tsp. lime zest
  • 2 tbsp. dry white wine
  • 3 tbsp. olive oil

Preparation:

  1. Season raw shrimp with salt and pepper.
  2. Place in refrigerator until ready to grill.
  3. In a small bowl combine, garlic, cilantro, lime juice, zest, white wine and olive oil, whisk and set aside.
  4. Lightly oil cast-iron grill to medium-high heat.
  5. Add light coating of oil to raw shrimp and grill 2 minutes on each side, careful not to overcook.
  6. Remove from grill and coat with sauce.
  7. Serve with pasta or rice. Enjoy!
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