Recipe by Nigel Barker
Start to Finish: 2 hours, 25 minutes (includes 2 hours for marinating)
1-inch piece of fresh ginger, peeled
3 limes, juiced (about 1/4 cup)
1/2 tsp. ground cumin
20 shell-on large shrimp, deveined
1 tbsp. coconut oil
1. Grate half the ginger. Finely chop the remaining ginger. In a large bowl, mix all the ginger, the lime juice, and cumin; season with salt. Toss with the shrimp until coated. Cover and let marinate in the refrigerator for about 2 hours.
2. Thread 5 shrimp onto each of 4 skewers. (If using wooden skewers, soak them in hot water for at least 30 minutes to prevent burning.) In a large skillet or grill pan, heat the oil over medium. Cook the shrimp until just cooked through, 2 to 3 minutes per side.