Grilled Cilantro-Lime Shrimp Kabobs With Jicama

• 12 cup olive oil
• 1 teaspoon finely grated lime zest
• 13 cup fresh lime juice (from about 4 limes)
• 12 cup fresh cilantro leaves
• 2 garlic cloves, crushed
• 12 jalapeno chile, coarsely chopped
• 12 teaspoon coarse salt
• 1 lb large shrimp, peeled and deveined (tails intact)
• 1 small jicama, peeled sliced 1/2 inch thick, and cut into triangles

1. For the kebabs: Puree oil, lime zest and juice, cilantro, garlic, jalapeno, and salt in a blender or food processor.
2. Combine marinade and shrimp.
3. Cover with plastic wrap, and refrigerate 1 hour.
4. Preheat grill to medium-high.
5. (If you are using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 3 or 4 seconds.)
6. Thread shrimp onto 6 skewers.
7. Discard marinade.
8. Thread jicama onto 6 more skewers.
9. Grill shrimp until opaque and slightly charred, 3 to 4 minutes per side.
10. Grill jicama for 1 to 2 minutes per side.
11. Transfer to a platter.

olive oil, lime zest, lime juice, cilantro, garlic, jalapeno chile, coarse salt, shrimp, jicama

Taken from www.food.com/recipe/grilled-cilantro-lime-shrimp-kabobs-with-jicama-463042 (may not work)