Grilled Mexican Shrimp

Makes 2 servings

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 (12 to 14 shrimp)
¹∕8 teaspoon kosher salt
     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

Griddler® Compact position: Flat
Plate side: Grill

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 marinate for 1 hour in the
refrigerator.
2. Once shrimp are marinated, insert the plates
on the grill side. Preheat the Griddler® Compact
to High.
3. Once grill has preheated, 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. Squeeze lime over shrimp
when serving