Grilled Shrimp with Jalapeno Dressing

Printed from Jenn's Food Journey, adapted from Cook's Country

1 lbs extra large shrimp, peeled, deveined
1 Tablespoon olive oil
1 Tablespoon lemon juice
1/4 teaspoon cayenne pepper
1/4 teaspoon salt
2 jalapenos, roughly chopped
2 Tablespoons cilantro leaves
1 teaspoon lemon zest
1 Tablespoon lemon juice
5 Tablespoons olive oil

Place shrimp on a large bowl. Drizzle with 1 tablespoon olive oil, 1 tablespoon lemon juice, cayenne, and salt. Toss to coat. Cover and refrigerate for 1-2 hours.

Meanwhile, place the jalapenos, cilantro, lemon zest and juice in a food processor or blender. Pulse until pureed. With the machine running, slowly add the olive oil until all incorporated. Pour into a bowl, cover and set aside.

Preheat grill to 350 degrees F. To make things easy, I used a non-stick veggie/fish try that is made for the grill. If you do not have one, just thread the shrimp on metal or wooden skewers - if using wooden, make sure to soak them in water for at least 30 minutes before using. Place the shrimp over the fire and grill about 5-8 minutes, turning once, or until the shrimp are a lovely pink and heated through. Remove from grill, serve with jalapeno dressing, and enjoy!