Bring on the spring vibes with these delicious skewers. Serve with rice and beans for a fresh meal.
For the Shrimp & Marinade
2 lbs. Thawed Jumbo Shrimp (16-20/lb)
1 cup Olive Oil
1 Lemon, juiced & zested
4 cloves garlic, minced
2 Scallions, green & white parts, chopped
1/2 teaspoon Salt
1/2 teaspoon Chile Flakes
10-inch Skewers (be sure to soak wooden skewers in water for a few minutes beforeusing)
For the Garlic Herb Crema
1/2 cup Sour Cream
3-4 tablespoons Milk
1/2 Lemon, juiced
1 clove Garlic, minced
1/4 cup fresh Herbs (Parsley, Chives, etc.)
1/4 cup Fresh Parsley, for garnish
Prepare the marinade: mix together olive oil, lemon juice, lemon zest, garlic, scallions, salt and chile flakes in a ziploc bag or reusable bag. Add the shrimp, seal the bag and toss to coat. Refrigerate for at least 1 hour.
Make the Garlic Herb Crema: stir together the sour cream, milk, lemon juice, garlic and fresh herbs. Cover and refrigerate until ready to use.
Cook the shrimp skewers: preheat oven to 350°F. Add 4-5 shrimp to each skewer and brush each with leftover marinade. Place skewers on a baking sheet and bake for 9-13 minutes, or until shrimp is pink and no longer translucent.
*If cooking on the grill, preheat to medium-high heat. Add the skewers to the grill and cook about 2-3 minutes on each side, until shrimp is pink and no longer translucent.
To serve, place skewers on a platter and drizzle with garlic herb crema and sprinkle with fresh parsley.