Grilled Cilantro Lime Shrimp

Hosting a summer barbecue? Look no further for a delicious grilling recipe, perfect for an appetizer or part of your summer night dinner! Our grilled cilantro lime shrimp is not only easy to make but delicious and pairs perfectly with our 2019 Rosé of Pinot Noir Napa Valley.

Grilled Cilantro Lime Shrimp

Ingredients:
1 cup cilantro, stems removed
1 cup parsley, stems removed
1 garlic clove, minced
3 tablespoons lime juice
2 tablespoons hemp seeds
Pink Himalayan salt & black pepper, to taste
1/3 cup extra virgin olive oil
1 lb shrimp, peeled, deveined, tails removed
4 barbecue skewers

Directions:
1. Add the cilantro, parsley, garlic, lime juice, hemp seeds, salt, and pepper to the food processor. Pulse to finely chop the cilantro and parsley. With the food processor running, stream in the olive oil. Blend for about a minute, scraping down the sides of the bowl as needed.

2. Add half of the sauce to a zipper-lock bag then add the shrimp. Marinate the shrimp for at least 15 minutes. Reserve the remaining sauce in a small bowl.

3. Once shrimp is down marinading, shake off any excess marinade and pierce the shrimp onto the barbecue skewers. Discard the leftover marinade that was touching the shrimp.

4. Grill over medium-high heat for four to five minutes, flipping halfway through or until the shrimp are cooked through. Divide the shrimp skewers between plates and serve with the remaining sauce. Enjoy!

 

Recipe Notes:
Leftovers: Refrigerate in an airtight container for up to three days.
Serving Size: One serving is equal to one 12-inch skewer.
More Flavor: Add cumin or red pepper flakes to the pesto sauce.
No Parsley: Use more cilantro instead.
No Hemp Seeds: Omit or use walnuts or pine nuts instead.
Barbecue Skewers: If using wooden skewers, be sure to soak in water for at least 30 minutes before grilling.