Longhorn Steakhouse Grilled Lime Shrimp With Guacamole Ranch Dip
- 20 large shrimp, peeled with tails intact
- 3 limes (2 for juice, 1 for wedges)
- 4 bamboo skewers
- 14 cup salad oil
- juice of one lime
- 14 teaspoon salt
- 14 teaspoon chili powder
- 2 tablespoons cilantro, chopped
- 12 teaspoon cumin
- 12 cup ranch dressing
- 1 ripe avocado
- juice of one lime
- 14 cup chopped cilantro
- 12 teaspoon cumin
- 12 teaspoon salt
- Soak bamboo skewers in water for 30 minutes, cut lime into 6 wedges.
- Take each skewer and put a lime wedge on first, followed by 5 shrimp in a U-shape; repeat for next 3 skewers.
- Whisk together the ingredients for the marinade in a bowl.
- Reserve half marinade.Brush both sides of the shrimp skewers with the remaining marinade.
- Blend together the ingredients for the guacamole ranch dipping sauce in a blender or food processor and refrigerate.
- Place the shrimp skewers on a medium heat grill.
- Grill 3 minutes on each side till the shrimp are firm and pink.
- Transfer shrimp to platter, pour some reserved marinade and squeeze the grilled limes on the skewers.
- Serve with dipping sauce.
shrimp, bamboo skewers, salad oil, lime, salt, chili powder, cilantro, cumin, ranch dressing, avocado, lime, cilantro, cumin, salt
Taken from www.food.com/recipe/longhorn-steakhouse-grilled-lime-shrimp-with-guacamole-ranch-dip-482479 (may not work)