Ingredients

Makes 8

　　1/2 cup loosely packed cilantro leaves, chopped

　　1/2 cup extra-virgin olive oil

　　2 pounds large shrimp (about 32)

　　4 lemons, each cut into 8 wedges

　　1 teaspoon coarse salt

　　1/4 teaspoon freshly ground pepper

　　

Step 1

Combine the cilantro and olive oil in a large bowl. Set aside. Peel the shrimp to the first knuckle; devein. Rinse; pat dry. Place in the bowl with the cilantro-oil mixture, and coat.

　　

Step 2

Thread 4 shrimp, alternating with lemon wedges, on 8 skewers. Gently brush with a little olive oil remaining in the bowl. Season with salt and pepper.

　　

Step 3

Arrange the skewers, off direct heat, on a medium-hot grill. Grill, rotating the skewers and brushing with olive oil as necessary to prevent sticking, until cooked through, about 6 minutes, depending on the heat of the grill. Lemons should be soft and slightly charred.

　　Cooks' Note

　　To keep bamboo skewers from burning, soak them in warm water for at least 30 minutes before using. Cooking times may be a bit shorter for metal skewers, which conduct heat.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.