1/2 cup butter, softened
1 tablespoon fresh cilantro, chopped
Zest of 1/2 half lime
Juice of one lime
Pinch black pepper
2 tablespoons garlic, roasted and minced
8 jumbo shrimp, in the shell
1 medium zucchini, cut in long diagonal slices
1 large or 2 medium tomatoes, sliced
Salt and pepper to taste
Combine the first 5 ingredients and set aside.
Butterfly the shrimp in the shell, leaving the tail intact.
Place the butterflied shrimp on the grill with the meat side down, brush with the butter mixture, and cook for 2 minutes.
Turn the shrimp and brush again with the butter mixture.
Cook 2 minutes more.
Season the sliced vegetables with salt and pepper to taste.
Place the sliced vegetables on the grill, baste with dressing, and cook for 2 minutes.
Turn, baste, and cool for 2 more minutes.
Serve the shrimp and vegetables with rice.
Dressing:
1/2 cup red wine vinegar
1/2 cup olive oil
Salt and Pepper to taste
1 teaspoon fresh oregano, minced
1 teaspoon fresh basil, minced
Mix all ingredients together.
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