SHRIMP KEBABS WITH LEMON WEDGES AND CILANTRO

Shrimp Kebabs with Lemon Wedges and Cilantro image

Provided by Martha Stewart

Number Of Ingredients 6

1/2 cup loosely packed cilantro leaves, chopped
1/2 cup extra-virgin olive oil
2 pounds large shrimp (about 40)
4 lemons, each cut into 8 wedges
1 teaspoon coarse salt
1/4 teaspoon freshly ground pepper

Steps:

Combine cilantro and olive oil in a large bowl. Set aside. Peel shrimp to first knuckle; devein. Rinse; pat dry. Place in bowl with cilantro-oil mixture, and coat.
Thread 4 shrimp, alternating with lemon wedges, on 8 skewers. Gently brush with a little of the olive oil remaining in the bowl. Season with salt and pepper.
Arrange skewers, off direct heat, on a medium-hot grill. Grill, rotating skewers and brushing with olive oil as necessary to prevent sticking, until cooked through, about 6 minutes, depending on heat of grill. Lemons should be soft and slightly charred. Serve with choice of condiments.

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