Burgers and hot dogs, step aside. Peel and eat shrimp are about to steal the grilling spotlight. A quick 30-minute marinade made with McCormick® Grill Mates Mesquite Seasoning adds a smoky-sweet flavor that comes to life on the grill. Serve cooked shrimp in a basket with hot sauce and lime wedges for a bold appetizer. Or toss leftover peeled shrimp over greens for a meal. Recipe and photo courtesy of Teri Lyn Fisher and Jenny Park of Spoon Fork Bacon.
Mix oil, Seasoning and lime juice in small bowl. Place shrimp in large resealable plastic bag or glass dish. Add marinade; turn to coat well. Refrigerate 30 minutes.
Remove shrimp from marinade. Discard any remaining marinade. Thread shrimp onto skewers.
Grill skewers over medium-high heat 3 minutes per side or until shrimp is cooked through, turning occasionally. Remove cooked shrimp from skewers and arrange on a large platter or baking sheet. Serve immediately with fresh lime wedges and hot sauce.
Test Kitchen Tip: If using wooden skewers, soak thoroughly in water for at least 30 minutes before threading with shrimp and vegetables. This prevents them from burning when on the grill.