Aunt Mo's Lime Grilled Shrimp

When I was pregnant, Mo came over and made this shrimp on the grill for us. Ever since, they've been a staple in our house. And they're so easy! Yesterday it was warm enough to grill, so guess what was on the menu? We always have these shrimp along with grilled steak. Last night, I served these with stir-fried sugar snap peas. If we're doing it right, I start with a tomato-mozzarella and basil salad, and serve mashed potatoes along with this meal. Matt and Shana call it the "Abel Special." It is absolutely our favorite.

1 pound medium to large shrimp; peeled, deveined and rinsed

1-2 tbsp olive oil

zest of one lime

juice of one lime

kosher salt

fresh cracked pepper

Place shrimp in a bowl. Pour olive oil and toss to coat. Zest a lime over the bowl, then cut the lime and squeeze in the juice. Sprinkle with kosher salt (a good amount) and lots of fresh cracked pepper. Toss to coat and let the shrimp marinate in the fridge for about 20 minutes.

We've grilled it a couple of ways. On skewers, directly on the grill, or on foil on the grill. Our favorite way is on the foil. It helps keep the most lime flavor.

My sister makes these all the time, too, and skips the olive oil. But I think the shrimp taste much better with the olive oil.