Green Lightning Shrimp
Adapted from Steven Raichlen's recipe.
  • 1-2 lbs Shrimp, peeled and deveined
  • 1 Bunch of Cilantro
  • 6-8 Jalapeños
  • 1 Bunch of Scallions
  • 5 Cloves of Garlic
  • 1 tsp Salt
  • 1 tsp Pepper
  • 1 tsp Cumin
  • ½ C Olive oil
  • 1 Stick of Butter
  • Limes
  1. Slice the jalapeños and remove the seeds.
  2. Coarsely chop the jalapeños, scallions, and 3 cloves of garlic.
  3. Put them in a food processor and chop.
  4. Add the cilantro, salt, pepper, cumin, and olive oil and puree until everything is combined.
  5. Put the shrimp and the cilantro/jalapeño mixture in a zip-top bag and marinate for 30 minutes.
  6. For the Cilantro and Garlic Butter Sauce: Melt the butter, sauté 2 cloves of minced garlic, and then toss in a handful of chopped cilantro. Cook for about 2 minutes and keep it warm until the shrimp are cooked.
  7. Set up your grill for direct cooking and preheat it to high. While your cooker is getting hot, skewer the shrimp.
  8. Place the shrimp kebabs on the hot grate and grill until just cooked through, 1 to 3 minutes per side.
  9. Transfer the shrimp to a platter and pour the Cilantro and Garlic Butter Sauce over them.
  10. Squeeze fresh lime juice over the shrimp and serve.
Recipe by Necessary Indulgences at