Grilled Shrimp With Cilantro

From Men’s Health: There is, in fact, nothing easier to grill than shrimp. They’re less risky than even hot dogs. Because they’re so lean, they almost never catch fire, and they turn pink when they’re done, which is almost always in 5 minutes or so. (For that matter, even if you overcook shrimp, they’ll still taste great.) The size of the shrimp doesn’t matter much, though bigger shrimp look better and take less effort. (They’re also more expensive.) Leave the peels on if you’d like, or be nice to your guests and take them off before grilling. Don’t bother to devein the shrimp, though that’s a waste of time and effort.

Serves: 4

Ingredients
2 lb shrimp, peeled or unpeeled

cilantro salsa:
1 C chopped fresh cilantro leaves
2 cloves garlic, peeled and lightly smashed
1 tbsp peeled and roughly chopped ginger
1 habanero or jalapeno pepper, stemmed, seeded, and roughly chopped, or dried red pepper flakes to taste
1/4 C extra virgin olive oil, (or corn or canola oil)
fresh lime juice, salt, and pepper to taste

Directions
1. Grilling Instructions: Make the Cilantro Salsa. Start a charcoal or gas fire (don’t make it too hot), and position the grill rack at least 4 inches from the heat source.

2. Grill the shrimp, turning once, until the shells are too hot to touch or the flesh turns bright pink and browns a bit. Serve immediately with the salsa.

3. Salsa Instructions: Combine the cilantro in a blender with the garlic, ginger, hot pepper, and oil. Puree until smooth, adding more oil if necessary and stopping the machine to scrape down the sides as needed.

4. Remove to a bowl, add some salt and pepper, and thin with 1 or 2 tablespoons of lime juice. Taste, adjust the seasoning, and serve; or cover and refrigerate for up to a day. (Bring back to room temperature before serving.)

Nutritional Info:
CALORIES 373.8 CAL
FAT 18 G
SATURATED FAT 2.7 G
CHOLESTEROL 344.7 MG
SODIUM 376.9 MG
CARBOHYDRATES 3.8 G
TOTAL SUGARS 0.3 G
DIETARY FIBER 0.3 G
PROTEIN 46.4 G