1/2 cup vegetable oil
2 teaspoons sesame oil
1/4 cup lemon juice
1 onion, chopped
2 cloves garlic, peeled
2 tablespoons grated fresh ginger root
2 tablespoons chopped fresh cilantro leaves
1 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon ground black pepper
3 pounds jumbo shrimp, peeled and deveined
Special Equipment:
Skewers
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1) In a blender or food processor, combine the vegetable oil, sesame oil, lemon juice, onion, garlic, ginger, cilantro, paprika, salt, and pepper until smooth. Reserve 2 tablespoons of the marinade for basting. Pour the remaining marinade into a container, add shrimp, and stir to coat all shrimp well. Cover and refrigerate for 2 hours.
2) Preheat grill for medium heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade.
3) Lightly oil grill grate. Grill shrimp for 2 to 3 minutes per side, or until opaque, basting with reserved marinade while cooking. Eat hot off the grill or at room temperature. Shrimp will be easier to pack in a picnic basket if they are first removed from their skewers.
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