~ Serves 4 to 5 ~

1 pound Shrimp (26/30 per pound), peeled and deveined (larger shrimp also work great!)

1 cup fresh lime juice

1 shallot, minced

2 cloves garlic, minced

2 Serrano chilies, stemmed, seeded, and chopped finely

4 scallions, thinly sliced

1/2 cup cilantro, rinsed, de-stemmed and chopped finely

1/2 cup parsley, rinsed, de-stemmed and chopped finely

2 Tbsp honey

1/2 cup water

1 cup olive oil

salt and freshly ground pepper to taste

• Place shrimp in suitably sized mixing bowl and refrigerate.

• Combine all ingredients except olive oil, salt, and pepper in another mixing bowl.

• Slowly whisk olive oil into above ingredients.

• Season with salt only.

• Pour marinade over shrimp one hour before grilling. Remove and drain five minutes before grilling

• Make sure barbecue is clean and hot. Place shrimp on barbecue and cook approximately two minutes on each side.

• Season with salt and freshly ground pepper and serve immediately.

(If you like, you can also add 2 ounces of tequila, such as Cabo Wabo, to the marinade.)

Salsa Verde

1 bunch cilantro

pinch oregano

1/4 tsp pepper

1 tsp ground cumin

1 small clove garlic

1-2 tablespoon lime juice

• Place all ingredients in a blender.  Turn on high and add:

1/3 cup Canola oil

1/3 cup toasted pumpkin seeds (see "Tips & Techniques")

• Adjust salt to taste.

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