Grilled Southwest Shrimp

  • 8-10 shrimp (21-25 per pound size) per adult, shelled and deveined
  • extra virgin olive oil
  • Southwest seasoning
  • Juice of 1/2 lime



Thaw the shrimp and remove the shells. Buy them already deveined and the tedious work will be done for you. If using wooden skewers, soak the skewers in warm water for at least 30 minutes before grilling. That will help them to keep from burning on the grill. 

While your grill is heating, pour extra virgin olive oil over the shrimp, coating well. Sprinkle generously with the Southwest seasoning, using your hands to make sure each shrimp is well coated. Squeeze the juice of 1/2 lime over the shrimp tossing to distribute. Set aside until ready to grill, but not for more than 15 minutes. 

Grill the shrimp for 2-3 minutes on each side, until the shrimp is pink. Don't over cook the shrimp because it will quickly move from perfectly delicious to dreadfully tough. 

Serve each person with 1-2 skewers of shrimp along with a generous helping of the Grilled Corn and Black Bean Salad.