There’s nothing quite like the refreshment that a little bit of lime and cucumber can provide when added to just about any dish.
Throw them into this tapas-inspired shrimp dish and you’ll be left with a light snack that still packs a flavorful punch.
Recipe and photo courtesy Brynn Brynn McDowell, R.D. at The Domestic Dietitian.
Makes 4 servings
- 12 shrimp or prawns
- 1/2 jalapeño, sliced
- 2 cloves garlic
- Zest and juice of 1 lime
- 1/2 tsp salt
- 1/4 cup olive oil
- 1/2 cucumber, cut into slices
How to make it
Remove shell and de-vein shrimp.
To make the marinade, combine jalapeño, garlic, lime zest, lime juice, salt, and olive oil in food processor until well-mixed.
Add shrimp and marinade to sealed plastic bag or sealed container, let marinate for 30 minutes.
While shrimp marinates, preheat grill and slice cucumber into 12 equal rounds.
Grill shrimp for 2-3 minutes on each side.
Place each shrimp on top of a cucumber round and season with additional lime zest, and sprinkle with salt.