Barbecured Shrimp With Ginger And Lime

• 3 T. freshly squeezed lime juice.
• 3 T. Olive oil
• 1 T minced giner
• 1 T. brown sugar
• 1 large close garlic, minced
• 1 t. grated lime zest
• 1 t. Asian sesame oil
• 1 plound large shrimp (16-20 count)
• 2 limes, each cut into 4 wedges
• 2 T. chopped, fresh cilantro

1. 1. In a large bowl, whisk together lime juice, olive oil, giner, brown sugar, garlic, lime zest and sesame oil. Set aside.
2. 2. Peel and devein the shrimp, leaving tails intact. Cover bowl or place contents of bowl in a large resealable plastice food storage bag and refrigerate for at least 1 hour.
3. 3. Preheat grill or broiler. Thread shrimp and lime wedges onto 8 skewers, dividing evenly.
4. 4. Cook shrimp skewers directly over medium-hot fire for about 5 minutes or until shrimp are bright pink, turning once during cooking. Or cook diretly under the broiler, 3 to 4 inches from the heat source.

freshly squeezed lime juice, olive oil, t, brown sugar, garlic, lime zest, sesame oil, shrimp, wedges, fresh cilantro

Taken from www.epicurious.com/recipes/member/views/barbecured-shrimp-with-ginger-and-lime-50112895 (may not work)