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EL MEJOR NIDO
- Grilled Shrimp features a refreshing marinade that adds great flavors to this recipe. Serve with rice and sprinkle with chopped parsley before serving.
1/3 cup lime juice
1 tablespoon MAGGI Seasoning Sauce
1 tablespoon olive oil
1/4 cup honey
1 tablespoon soy sauce
1 pound raw large shrimp, peeled and deveined
1 tablespoon chopped fresh parsley
Hot cooked rice (optional)
Combine lime juice, seasoning sauce, olive oil, honey and soy sauce in large bowl. Add shrimp; stir to coat. Cover; refrigerate for 30 minutes.
Preheat grill to medium; lightly oil grate.
Thread shrimp onto 4 (10-inch) skewers. Cook on top rack of grill for about 5 minutes or until shrimp turn pink on one side. Turn shrimp; cook for an additional 3 minutes or until shrimp are completely pink.
Sprinkle with parsley before serving. Serve with rice.
If using wooden skewers, soak in water for 30 minutes before threading.