Spicy Grilled Shrimp

I know what you're thinking.  You're thinking, "Have you lost your mind?  Do you have any idea how cold it is out there?  It's twelve degrees in Boston, Massachusetts!  And, after the week they've had they consider that a heat wave!"
I do have an idea.  My idea is to say "So what!".  So, it's cold.  So what?  The concept of creating your own reality is all the rage these days.  Why can't we use that concept in our kitchens.  Let's party like its...July!
I don't know about you, but whatever the weather, I love shrimp.  I love all kinds of shrimp.  And, no.  I'm not going the easy route and suddenly start quoting from the movie "Forrest Gump".
This recipe is low in fat and high in flavor, and everything about it will remind you of the prize you have waiting at the end of winter.  So, put on some Bob Marley!  Tell the kids to form a Conga line...and send your husband through first!  Let them eat shrimp!

What's In It:


1 lb. shrimp, peeled and de-veined (I prefer white shrimp and, of course, only "wild caught".)
3/4 c. freshly squeezed lime juice  (Don't argue with me.  Just squeeze the limes.  It builds hand strength...)
1 tbs. minced fresh ginger  (Grated will work just as well if you prefer.)
2 garlic cloves, minced
2 shallots, minced
4 tbs. finely chopped fresh cilantro  (Easy to find any time of year in most markets)
1/2 tsp. salt
Pinch freshly ground black pepper
Pinch crushed red pepper flakes  (Some like it hot.  If you are one of them, add more.)
2 1/2 tbs. lemon marmalade
1/3 c. olive oil
1 cucumber, halved longwise and seeded, and grated  (Buy organic.  If not available, use 1 European or 2 pickling)
4 small carrots, peeled and grated
1 head red or green leaf lettuce (Red makes a prettier presentation)


How To Make It:


Combine lime juice, ginger, garlic, shallots, 2 tbl. cilantro, salt, black pepper, red pepper flakes, and marmalade in small mixing bowl.  Whisk until well combined.  Add olive oil.  Whisk until well combined.
Thread shrimp on skewers and lay them in a glass baking dish or platter.  Pour 1/2 of marinade over shrimp and marinade for 1/2 hour, turning once.
Combine shredded cucumbers and carrots.  Add just enough marinade to moisten, reserving the rest for dipping.
Place skewered shrimp on grill over medium high heat.  Baste with marinade, turning once and repeating marinade.  Cooked about 3 minutes on each side.
Arrange lettuce leaves on platter/plate (Depending on whether you are having guests serve themselves or you are preparing single servings.).  Top with cucumber/carrot mixture.  Place grilled shrimp on top.
Provide leftover marinade for dipping.