Name: Shrimp and Lemon Skewers with Jalapeño Dressing
Total time: 30 min
Cuisine: Southwest (Tex-Mex)
Ingredients: 1 1/2 pounds extra-large shrimp (21 to 25 per pound), peeled and deveined; 3 lemons, quartered and sliced 1/2 inch thick, plus 1 teaspoon grated lemon zest plus 1 tablespoon juice; 2 tablespoons unsalted butter, melted; 1 tablespoon sugar; Salt and pepper; 6 tablespoons olive oil; 1 jalapeño chile, stemmed, seeded, and minced; 2 tablespoons chopped fresh cilantro

Why This Recipe Works

Brushing shrimp with butter and sprinkling them with sugar ensures browning despite the short grilling time.

Before You Begin

You can replace the lemons with limes.

Instructions

Pat shrimp dry with paper towels. Thread shrimp onto skewers (you will need about 12 skewers), alternating with lemon slices. Brush with butter and sprinkle with sugar. Season with salt and pepper. Combine olive oil, jalapeño, cilantro, and lemon zest and juice in bowl.

Grill skewers over hot fire, covered, until lightly charred, about 3 minutes. Flip skewers and continue to cook until shrimp are just opaque, about 2 minutes. Transfer to platter and spoon jalapeño dressing on top. Serve.