Ingredients
Equipment
Method
- Put the prepared raw shrimp in a large bowl. Add the lime juice and chili flakes and toss gently until evenly coated. Keep the olive oil and cilantro separate.
- Cover the bowl and put it in the refrigerator for 30 minutes. Keep the raw shrimp chilled until the grill is ready. The lime may make the outside look a little less translucent; the shrimp still needs to be cooked through.
- While the shrimp marinates, preheat a clean grill to medium heat. Have metal skewers ready, or preheat a clean grill basket. Keep a clean serving bowl and utensils separate from those used for the raw shrimp.
- Drain the shrimp and discard the used marinade. Thread the shrimp securely onto skewers, or spread them in a single layer in the basket. Leave room to turn them. If a larger batch will not fit in one layer, work in batches.
- Grill for about 2 minutes per side, then check the thickest shrimp. The flesh should be firm, pearly and opaque all the way through. If using a food thermometer, check for 145°F (63°C) in the thickest part. Continue cooking as needed, then remove promptly. Keep the heat moderate and avoid burned or blackened pieces.
- Move the cooked shrimp to the clean serving bowl. Add the measured finishing olive oil, chopped cilantro and mineral salt to taste. Toss gently until the shrimp look glossy and the herbs are spread throughout. Serve without putting the oil-dressed shrimp back over the heat.
Notes
Olive oil: Keep the full amount listed out of the marinade. Add it to the cooked shrimp after removing them from the grill, with the cilantro and salt. Do not put the oil-dressed shrimp back over the cooking heat.
Raw shrimp: Use plain raw, peeled and deveined 16–20-count shrimp. Thaw frozen shrimp in the refrigerator and drain before marinating. Keep the covered bowl refrigerated for its 30-minute rest. Discard the used raw marinade and use a clean bowl and utensils for the cooked shrimp.
Doneness: Begin checking around 2 minutes per side on a medium grill. Flesh should be firm, pearly and opaque through the center; if checking with a food thermometer, 145°F (63°C). Continue cooking as needed and remove promptly. Avoid burned or blackened pieces.
Timing: The 45-minute plan includes 5 minutes of preparation, 30 minutes of refrigerated marinating and a 10-minute allowance for the cooking stage. The direct grill time is about 2 minutes per side, not ten full minutes. Size, heat and additional batches change the actual time. Scale ingredients with the controls but keep the marinating time the same; work in a single layer.
Full GAPS: Use after shellfish, spice, herbs, lime and olive oil have been introduced and tolerated; not Intro or No-Plant GAPS. Contains crustacean shellfish. No dairy, eggs or nuts are added.
Leftovers: Refrigerate promptly in a shallow covered container at 40°F (4°C) or below and use within 3–4 days. Refrigerate perishable food within 2 hours, or 1 hour above 90°F (32°C). Serve oil-dressed leftovers cold to keep the olive oil as a finishing dressing.