Ingredients
2 pounds jumbo shrimp, peeled and deveined
1/3 cup olive oil
1-1/4 teaspoons sesame oil
2 tablespoons and 2 teaspoons lemon juice
2/3 onion, chopped
1-1/3 cloves garlic, peeled
1 tablespoon and 1 teaspoon grated fresh ginger root
1 tablespoon and 1 teaspoon minced fresh cilantro leaves
3/4 teaspoon paprika
1/4 teaspoon salt
1/4 teaspoon ground black pepper
skewers
Preparation
In a blender or food processor, process the olive oil, sesame oil, lemon juice, onion, garlic, ginger, cilantro, paprika, salt, and pepper until smooth. Reserve a small amount for basting. Pour the remaining mixture into a dish, add shrimp, and stir to coat. Cover, and refrigerate for 2 hours. Preheat grill for medium heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade. Lightly oil grill grate. Grill shrimp for 2 to 3 minutes per side, or until opaque. Baste with reserved sauce while cooking.
