Lime Shrimp Kebobs
16 large shrimp, uncooked, deveined
3 large limes
2 cloves garlic, crushed and peeled
1/4 teaspoon black pepper
2 teaspoons olive oil
2 tablespoons fresh cilantro, cleaned and chopped
10 medium cherry tomatoes, rinsed and dried
10 small white-button mushrooms, wiped clean and stems removed
In a glass measuring cup, squeeze limes, yielding 1/4 cup of juice. Add the garlic, pepper, olive oil, and cilantro and stir. Place the shrimp in a medium bowl and pour the cilantro lime marinade over the shrimp. Let the shrimp marinate for 10 to 15 minutes in the refrigerator (do not let them marinate for more than 30 minutes because the acid of the juice will alter the texture of the shrimp). Alternate cherry tomatoes, mushrooms, and shrimp on four skewers. Grill the skewers over a medium heat for 3 to 4 minutes on each side until the shrimp are just cooked through.
Reprinted with permission from Cooking Well: Healing Herbs. ISBN: 978-1-57826-330-1 $11.00 (paperback). From Hatherleigh Press. Distributed by Random House.