Print This Recipe Written by Chacha on Jul 3rd, 2012 in Fish, Grilled, Main Dish, Recipe, Shrimp | No Comments

Servings: 4


  • Skewers
  • 1 pound large shrimp
  • Freshly chopped cilantro, for serving

For the Marinade:

  • 1/2 cup freshly squeezed grapefruit juice
  • 1 tablespoon Dijon mustard
  • 1 tablespoon sugar
  • 1 1/2 teaspoons sea salt
  • 1/3 cup extra-virgin olive oil
  • Pinch of red pepper flakes
  • 1/2 teaspoon Spanish smoked paprika
  • 1/4 teaspoon cayenne pepper
  • 2 cloves garlic, finely minced
  • 2 tablespoons extra-virgin olive oil


If using wooden skewers, soak in cold water for 1 hour.

Butterfly shrimp by slicing almost through lengthwise. Leave shell on shrimp (Note: Leaving the shells on the shrimps protect them from drying out during cooking.)

In a bowl big enough to hold shrimp, combine marinade ingredients. Add shrimp and toss to coat. Cover. Refrigerate at least 2 hours and up to 4 hours, turning  occasionally.

Preheat an outdoor gas grill or charcoal grill to high heat.

Thread shrimps on skewers. Reserve marinade. Place on the grill. Baste with marinade. Grill 2 minutes on each side basting twice. Shrimp is done when it is opaque and shells are hot pink.

Place shrimp on a platter, garnish with cilantro and serve.

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