Fast and easy Grilled Chili Lime Shrimp seasoned with a zesty lime, garlic and chili marinade and grilled. Perfect for Father’s Day!
Thaw shrimp in a large bowl of cold water, for about 15 - 30 minutes. Peel and devein them as necessary, but leave tails on.
Meanwhile, in a medium bowl combine the marinade ingredients, garlic, olive oil, lime zest, lime juice, salt, pepper and crushed red pepper flakes.
Drain shrimp and pat them dry with paper towels. Thread each shrimp onto bamboo skewers that have been soaked in water for at least 20 minutes. Thread through the thickest part of the head end right through the meaty part of the tail end so the shrimp form a C-shape, all in the same direction, butting each other, but not too tight. Thread at least 3 or 4 per skewer, or as desired. Place skewers on a rimmed baking dish.
Generously brush all sides of the shrimp skewers with the marinade ensuring it gets into all the crevices. Reserve remaining marinade for cooking. Cook the shrimp immediately or refrigerate for 30 minutes to one hour, no longer.
Preheat an outdoor BBQ grill or an indoor grill pan to medium-high heat. Brush the grates or ridges with a little bit of neutral oil. Add skewers and cook for about 2 - 3 minutes per side until pink and opaque, brushing with reserved marinade while grilling.
Transfer cooked shrimp to a serving platter. Garnish with chopped cilantro, lime wedges and chili peppers. Squeeze additional lime juice over top. Serve with sweet chili sauce for dipping if desired.