Serves: 4
Total Calories: 111

1 pound (16 to 20) large shrimp, peeled and deveined
2 tablespoons unsalted butter, at room temperature
2 tablespoons fresh lime juice
2 cloves garlic (medium), mashed
1 tablespoon pure ground ancho or pasilla chili powder (or substitute chilli powder)
1/2 teaspoon ground cumin
1/4 teaspoon salt, or to taste

1. Thread the cleaned shrimp onto metal or previously soaked wooden skewers. Place skewered shrimp on a tray. In a small bowl, combine the butter with the lime juice, garlic, ground chili powder, cumin, and salt. Brush about half of the mixture all over the skewered shrimp. Cover and refrigerate about 30 minutes. (Save the remaining mixture to brush on the shrimp as it cooks on the grill.)

2. Prepare an outdoor grill and grease the grill rack or preheat the broiler. Place the shrimp skewers on the hot grill or under a hot oven broiler and cook 2 to 3 minutes per side, turning once and brushing with the remaining basting sauce. Cook until the shrimp are pink and begin to curl, 2 to 3 minutes more. Serve hot.

From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 111
Calories from Fat: 54

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