Grilled Lemon Chili Shrimp

We love seafood in our house, so when summer comes it's only a matter of time before the shrimp hit the Bar-B.  I often prepare my shrimp this way but you could swap out the herbs and chili for any spices you may have in your spice rack.  Sometimes the most delicious spice combinations are discovered when you just start dumping things on! 

 

This is a light meal that just oozes summer.  To keep with the light feeling I decided to pair the shrimp with Grilled Vegetables and Fried Couscous.  This meal is super easy to prepare since the couscous just needs to be reheated and the veggies can be prepared ahead of time.  Citrus juice cooks shrimp so you would not want to let the shrimp sit overnight in the lemon juice because it would likely be cooked before it hit the grill, unless that is you want ceviche in which case soak away!

Grilled Lemon Chili Shrimp
1 lb raw shrimp, peeled and de-veined
1 lemon, juiced
3T oil *Use whatever kind you like.  I used melted coconut oil and it worked well*
2T chili powder
2T parsley

Mix together lemon juice, oil and parsley.  Toss shrimp in the lemon mixture until well coated.  Arrange shrimp on wood or metal skewers *TIP - if using wood skewers, soak them in water first to prevent burning.  Sprinkle chili powder over shrimp.  Grill shrimp until they are pink (time will vary depending on grill temperature).  You can also brush any of the excess lemon mixture on the shrimp as they grill to add more flavour.