To keep bamboo skewers from burning, soak them in warm water for at least 30 minutes before using. Cooking times may be a bit shorter for metal skewers, which conduct heat.
Recipe information
Yield
Makes 8
Ingredients
Preparation
Step 1
Combine the cilantro and olive oil in a large bowl. Set aside. Peel the shrimp to the first knuckle; devein. Rinse; pat dry. Place in the bowl with the cilantro-oil mixture, and coat.
Step 2
Thread 4 shrimp, alternating with lemon wedges, on 8 skewers. Gently brush with a little olive oil remaining in the bowl. Season with salt and pepper.
Step 3
Arrange the skewers, off direct heat, on a medium-hot grill. Grill, rotating the skewers and brushing with olive oil as necessary to prevent sticking, until cooked through, about 6 minutes, depending on the heat of the grill. Lemons should be soft and slightly charred.
