Grilled Mexican Shrimp

8            sprigs fresh cilantro

1            tablespoon fresh lime juice

1            tablespoon chili powder

¼            teaspoon cayenne pepper

2            garlic cloves, smashed

1            jalapeño, seeded and sliced

1            tablespoon extra virgin olive oil

½            pound large shrimp, shelled and deveined, tails still attached (about 12 to 14 shrimp)

¹∕8                       teaspoon kosher salt

fresh lime wedges for serving

Nutritional information per serving:

Calories 134 (53% from fat) • carb. 7g • pro. 10g

• fat 8g • sat. fat 1g • chol. 64mg • sod. 240mg

• calc. 51mg • fiber 2g

1 .  In a medium stainless steel bowl, stir together the cilantro, lime juice, chili powder, cayenne, garlic, jalapeño and olive oil . Stir in the shrimp to coat well and let marinate for 1 hour in the refrigerator .

2 .  Once shrimp are marinated, insert the plates on the grill side .  Preheat the Cuisinart® Griddler®  Compact to High .

3 .  Open the unit to extend flat, sprinkle shrimp with salt and arrange on both the upper and lower plates .  Grill for about 6 minutes, turning the shrimp occasionally so that they do not burn .

4 .  Remove from grill . Drizzle with fresh lime juice before serving .