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Prep 20min
Total20min
Ingredients9
Servings4
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Ingredients
Shrimp
2
tablespoons butter or margarine, melted
1 1/2
teaspoons chili powder
1/2
teaspoon garlic salt
1/2
teaspoon ground cumin
2
teaspoons lime juice
1 1/2
lb uncooked deveined peeled large shrimp, tail shells removed if desired
Sauce
1/4
cup mayonnaise or salad dressing
1/4
cup guacamole
2
tablespoons chopped fresh cilantro
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Steps
1
Heat gas or charcoal grill.
2
In large bowl, mix melted butter, chili powder, garlic salt, cumin and lime juice. Add shrimp; toss to coat. Thread shrimp on six 15-inch metal skewers, leaving space between each. Place on grill over medium heat. Cover grill; cook 5 to 10 minutes, turning 2 to 3 times, until shrimp are pink.
3
In small bowl, mix sauce ingredients. Serve sauce with shrimp.
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If you're working with frozen shrimp that have been thawed, pat the shrimp dry with a paper towel before adding them to the butter mixture.
To devein shrimp, use a sharp pointed knife to slit along the back curve of the shrimp. Pull out the dark vein, and rinse the shrimp under cold water.
Closed Contact Grill Directions: Heat closed contact grill for 5 minutes. Meanwhile, in large bowl, mix melted butter, chili powder, garlic salt, cumin and lime juice. Add shrimp; toss to coat. With slotted spoon, place shrimp on bottom grill surface. Close grill; cook 4 to 6 minutes or until shrimp are pink. In small bowl, mix sauce ingredients. Serve sauce with shrimp.
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