Eager for a taste of summer and with a literal bunch of cilantro begging to be utilized, we fired up the ol' Traeger for a quick and fabulous grilled shrimp dinner. This was super easy to throw together and I added some homemade hummus and baked up the last of the soaked tortillas I had made previously (recipe still to come) for a light meal.
Grilled Shrimp with Cilantro Dipping Sauce
2 Tbsp. minced fresh cilantro
2 Tbsp. extra virgin olive oil
1 Tbsp. minced fresh chives (I used green onion tops)
1 garlic clove, minced
1 lb. uncooked medium shrimp, peeled and deveined
1 c. fresh cilantro leaves
1 c. mayonnaise
1 jalapeno pepper, seeded
1 garlic clove, peeled
1 Tbsp. white vinegar
1 tsp. sugar
Dash of cayenne pepper (I omitted because I was afraid it would be too spicy for Eileigh- next time I will definitely add some for a nice little kick)
In large plastic bag combine cilantro, oil, chives and garlic. Add shrimp, seal and turn to coat. Refrigerate 1 hour.
In blender combine sauce ingredients, process until blended. Chill until serving.
Thread shrimp onto 6 metal skewers or soaked wooden skewers. Grill, covered, over medium heat 2-3 minutes each side until shrimp turn pink. Serve with sauce. Serves two adults and one shrimp-loving 3 year old.