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Southwestern Grilled Shrimp

Big, bold flavors of the American southwest are the signature of this dish.  The seasoning compliments the shrimp without overpowering them.  You can use any fresh, shelled shrimp that you wish, but I find the larger ones (12-15 count per pound) work best for grilling.  One pound serves 3-4 persons as the main entree.

1 pound   fresh shrimp, shelled and de-veined, with tail on
3 tablespoons   olive oil
3-4 tablespoons   southwestern seasoning

Add 2 tablespoons of the seasoning to the oil in a bowl large enough to hold all the shrimp, and mix together.  Add the shrimp and toss to coat well.  Cover with plastic wrap and place in the fridge for 1-2 hours, re-tossing the shrimp every 15-20 minutes to keep them coated.

Meanwhile prepare your grill.  It is ready when it is medium-hot to hot.  Thread the shrimp onto skewers (if using wooden skewers they should soaked in water first), sprinkle an additional couple of tablespoons of the seasoning (to taste) over both sides of the shrimp, and grill for about 2 minutes per side.  Note that shrimp will overcook quickly.  If you are using smaller sized shrimp the cooking time should be reduced.  If you're uncertain just cook one to test the time required.  You can always put them back on the grill, if necessary, so if you err, do so on the undercooked side.



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