Green Lime Shrimp Mexico Food

GRILLED SHRIMP WITH LIME-CILANTRO MARINADE

Steps:

• In a blender or food processor place the cilantro leaves and stems, scallions, chilies, garlic, lime juice, cumin, and turmeric.
• Puree, adding a little water if necessary to achieve the desired consistency.
• Peel the shrimp, leaving the tail intact.
• Devein them, place them in a bowl, and toss with the cilantro puree.
• Marinate for 8-12 hours.
• Prepare a moderately hot charcoal fire.
• When ready to cook, scoop up the shrimp so that more of the marinade remains on one side of each one.
• Place the shrimp marinade-side up pon the grill.
• Cook until almost done, about 2 minutes.
• Turn shrimp over and cook quickly on marinade side, about 1 minute.
• Remove shrimp from grill.
• Divide shrimp among serving plates.
• Pass garnishes at table.
• Each guest should sprinkle the shrimp with coarse salt, pepper, chili powder, a squeeze of lime juice, and a few cilantro leaves.

BROILED MEXICAN-STYLE SHRIMP WITH GARLIC AND LIMES

Steps:

• To prepare the shrimp, with a very sharp paring knife, split each shrimp down the back through the shell.
• Leave the legs intact.
• Open the shrimp (like butterflies) and flatten them; the legs will be on the bottom side.
• Arrange the split shrimp in a single layer on a sheet pan.
• Cover and refrigerate until ready.
• Place the garlic in a small saucepot with enough water to cover them.
• Bring the water to a boil, and then lower to a simmer until the garlic cloves are soft (about 20 minutes).
• Drain the water and refresh the garlic cloves with cold water.
• Allow to cool.
• Mince the cooked garlic.
• Just before broiling the shrimp, combine the minced garlic with the minced serrano chiles, minced cilantro, lime juice and hot melted butter.
• Remove the shrimp from the refrigerator.
• Brush the shrimp with the melted garlic/cilantro butter.
• Place the shrimp under a hot broiler and cook just until the shrimp are done (about 5 minutes depending on the broiler and height of the rack).
• Transfer the shrimp to a platter and drizzle any remaining garlic butter over the shrimp.
• Serve with lots of paper napkins and an empty bowl for the shells.