Smoky Grilled Shrimp with Cucumber Radish Salad

Every few weeks, the U12 Red Shrimp are are on sale at my local Basha's supermarket for $12 for a 2 pound bag. (U12 means ‘Under 12’, that there are fewer than 12 shrimp in 1 pound. They are the Big Ones!)

I always pick up two bags. I thaw the bag in the fridge overnight and this is my favorite way to to cook them. The vinegary cucumber salad is perfect for the smokiness of the grilled shrimp! 

Ingredients
  • Zest and juice of one whole lime
  • 1 tablespoon olive oil
  • 2 garlic cloves peeled and smashed
  • 1 tablespoon smoked paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • a few dashes of hot sauce or sriracha
  • freshly chopped cilantro or basil
  • Large Shrimp
  • Skewers
  • 1/2 an English cucumber, diced - or peel and dice a regular one
  • 4 radishes, diced
  • 2 tablespoons red wine vinegar
  • 2 tablespoons olive oil
Instructions
  • Make a marinade by blending lime zest, juice, olive oil, garlic, paprika, salt, pepper and sriracha in a medium bowl, toss with the shrimp to coat and thread the shrimp on skewers.
  • Spray the grill with nonstick vegetable coating and preheat over high until smoking hot.
  • Toss the cucumbers, radishes, vinegar, olive oil, salt and pepper - set aside.
  • Arrange the shrimp on the hot grill and do not touch them until the just begin to curl.
  • Flip skewers, cook for just another minute or two, and remove when they are just done.
  • Serve on a plate with some of the cucumber radish salad.