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Soak wooden skewers in water for 20 minutes.
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Meanwhile make cilantro-lemon salsa verde.
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In a bowl mix together finely chopped cilantro, olive oil, lemon zest, lemon juice and garlic.
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Season with salt, pepper and additional lime juice, if desired.
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Preheat grill or grill pan over medium-high heat.
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Skewer the shrimp on wooden skewers and brush with olive oil and season with salt and pepper. Grill shrimp skewers, 3 minutes per side or until shrimp is opaque.
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Place cooked shrimp on platter and cover loosely with foil while you grill remaining shrimp.
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When ready to serve drizzle shrimp with lemon-cilantro salsa verde.