Grilled Zucchini-Wrapped Shrimp

Description: What a great way to eliminate the fatty bacon on barbecued shrimp recipes! After marinating the shrimp try adding liquid smoke to the marinade and brushing that onto the zucchini-wrapped shrimp to give it a nice flavor. The zucchini ribbons really keep the shrimp from drying out.. I found this recipe in Southern Living Magazine.

Ingredients:

• 1 lb fresh unpeeled large shrimp
• 1/2 cup fresh lime juice
• 8 tablespoons vegetable oil, divided
• 2 cloves garlic, pressed
• 3/4 teaspoon salt
• 1/2 teaspoon ground red pepper
• 2 large zucchini
• fresh cilantro stem (optional)

Steps:

1. Peel and devein shrimp. Combine lime juice, 3 tablespoons vegetable oil, and next 3 ingredients in a heavy-duty zip-top plastic bag, gently squeezing to blend; add shrimp.
2. Seal and chill mixture 15 minutes.
3. Remove shrimp from marinade, reserving marinade.
4. Bring reserved marinade to a boil in a small saucepan; remove from heat.
5. Cut zucchini lengthwise into thin'ribbons' with a vegetable peeler.
6. Wrap each shrimp with a zucchini'ribbon', and secure with a wooden pick.
7. Brush with remaining 5 tablespoons vegetable oil.
8. Grill without grill lid, over medium-high heat (350° to 400°) about 4 minutes.
9. Brush with reserved marinade; turn and brush again.
10. Grill 2 more minutes or just until shrimp turn pink.
11. Serve hot or at room temperature on a cilantro-lined platter, if desired.