How Do You Make Spanish Grilled Shrimp With Cucumber Salsa?
Spanish appetizer dish – – grilled succulent shrimp with cool cucumber salsa. Entertain your guests for your next gathering with this one of a kind combination Spanish food. – – For the Cucumber Salsa – – Combine diced cucumber, plum tomatoes, chopped green onion, miced cilantro, sour cream, fresh lime juice, garlic, jalapeno pepper, salt, cumin, and white pepper in a medium bowl. Adjust seasonings. Mix well, cover and set aside. – – For the Grilled/Broiled Shrimp – – Rinse clean shrimp and peel off skin, leave tail on if desired. Devein. Mix well the olive oil, cilantro, garlic, jalapeno pepper, oregano, salt, and white pepper in a large glass bowl. Cover bowl and refrigerate for at least 1 hour. Heat broiler and arrange shrimp on grill rack or broiler pan. Place pan at least 6 inches from heat. Cook shrimp until pink and cooked through, turning once after first 2 minutes in cooking. About 4 minutes total cooking time. Remove from heat when done coking. Arrange six shrimp on each serv
