36 pcs jumbo sized shrimp/ prawn, peeled, deveined
5 cloves garlic, crushed
4 large local limes, each lime very thinly sliced into 8 rounds
2 red bell peppers, de-seeded and cut into large squares
Olive oil cooking spray (make your own by putting olive oil in a psray bottle/mister
1 ½ tsp coarse sea salt
1 ¼ tsp ground cumin
12 bamboo skewers soaked in water 30 minutes to 1 hour
½ cup chopped wansoy/cilantro, divided into 2
Heat the grill on medium heat. Spray with oil to prevent sticking.
In a medium bowl,season shrimps with garlic, cumin, salt and half of the cilantro.
Thread the shrimp, bell peppers, and folded lime slices on 2 parallel skewers. Begin and end with a shrimp. 6 shrimps/kebab. 6 kebabs total.
Grill the shrimp, turning occassionally, until the shrimp is opaque throughout, about
1 to 2 minutes on each side.
To with remaining cilantro and freshly squeezed lime juice before serving.
Best served with Cilantro Lime Cauli Rice.