Grilled Sha-Zamm Shrimp

Submitted By: Kathleen Trent


  • 2 pounds extra-large shrimp, rinsed and peeled
  • 3/4 cup olive oil
  • 1/4 cup lime juice or 1 fresh lime, squeezed
  • 3 teaspoons cilantro, chopped
  • 11/2 teaspoons Sha-Zamm seasoning
  • (see recipe below)
  • 1/4 teaspoon salt
  • 1 teaspoon pepper
  • 3 garlic cloves, minced
  • Garlic slices for garnish
  • Sha-Zamm Seasoning:
  • 8 tablespoons paprika
  • 3 tablespoons cayenne pepper
  • 5 tablespoons freshly ground pepper
  • 6 tablespoons garlic granules
  • 3 tablespoons onion powder
  • 5 tablespoons salt
  • 21/2 tablespoons oregano
  • 21/2 tablespoons thyme
  • Instructions

    Rinse and peel shrimp and set aside. (If desired, keep and freeze shrimp skins to make fish broth).
    Combine oil, lime juice, cilantro, Sha-Zamm seasoning, salt, pepper, and minced garlic. Place shrimp in a large ziplock bag, add marinade, and mix well. Refrigerate for 24 hours.
    Place shrimp on skewers and grill for about five minutes, turning halfway through cooking.
    Slightly brown garlic slices in hot oil. Spread over grilled shrimp when serving.
    To make Sha-Zamm seasoning, combine all spices and blend well. Store in a glass jar.