Grilled Shrimp with Cucumber

Instructions

1. 1

   In a small bowl, whisk together 2 tablespoons of olive oil, 1 tablespoon of lime juice, minced garlic, sea salt, black pepper, and smoked paprika to create the marinade.

   Tip: Prepare this while your grill preheats for efficiency.

2. 2

   Pat the shrimp dry with paper towels, then place in a shallow dish and coat evenly with the marinade. Let sit for 15 minutes at room temperature.

   Tip: Avoid over-marinating as the lime juice will begin to cook the shrimp.

3. 3

   Preheat your grill to medium-high heat (around 400°F) and lightly oil the grate to prevent sticking.

   Tip: If using wooden skewers, soak them in water for 30 minutes beforehand.

4. 4

   Thread the marinated shrimp onto skewers, leaving a small gap between each piece to ensure even cooking.

   Tip: Alternating shrimp directions helps them cook more uniformly.

5. 5

   Grill the shrimp skewers for 2-3 minutes per side until they turn opaque and develop light char marks. Don't overcook or they'll become tough.

   Tip: Shrimp cook quickly, so watch them carefully to prevent drying out.

6. 6

   While shrimp grill, combine sliced cucumber, red onion, and jalapeño in a large mixing bowl.

   Tip: Slice vegetables just before tossing to maintain their crunch.

7. 7

   In another bowl, combine the remaining 2 tablespoons of olive oil, 2 tablespoons of lime juice, honey, and fresh cilantro to make the dressing.

   Tip: The honey adds a subtle sweetness that balances the lime's acidity.

8. 8

   Pour the cilantro-lime dressing over the cucumber mixture and gently toss to combine. Season with a pinch of salt and pepper to taste.

   Tip: Don't over-mix as this will bruise the cucumber slices.

9. 9

   Transfer the grilled shrimp to a serving platter and spoon the cucumber salad alongside or on top of the skewers.

   Tip: Serve immediately while the shrimp is still warm for the best flavor contrast with the cool cucumber.