Starters, Snacks, Light Meals

Serves 8

• 5 limes
• ¼ teaspoon ground cumin
• 2 cloves garlic, finely chopped
• 2 pounds large (31 to 40 count) raw shrimp, peeled, deveined, tail left intact
• 1 cup mayonnaise
• 2 Tablespoons Frontera Jalapeno Hot Sauce
• ¼ teaspoon salt

1. Squeeze 4 ½ of the limes into a shallow dish. Stir in cumin and half of the garlic in shallow dish. Add shrimp and marinate 1 hour in refrigerator. Soak small (6-inch) wooden skewers in water to cover.
2. Mix mayonnaise and hot sauce. Season with salt.
3. Prepare a charcoal grill or heat a gas grill to medium hot. Thread 3 shrimp onto each wooden skewer. Grill, turning once, until shrimp just turns pink, usually about 2 minutes.
4. Serve shrimp warm with mayonnaise for dipping.