212 ouncebags frozen peeled and deveined shrimp-colossal sizeYou can use fresh as well - I used about 32-44 shrimp
4Tablespoonsbutter
1/2lime - juice and zestUse for both shrimp and dipping sauce
Creamy Dipping Sauce
1/2cupsour cream
1/2cupmayonnaise
some lime juice and zest from the lime used for the shrimp
¼-½teaspoonTajin Seasoning
Instructions
Shrimp
I thaw my frozen shrimp by running them under cool water and patting them dry on paper towels, then threaded them onto skewers.
Melt the butter and add the zest and juice of a quarter of a lime into the melted butter
Place shrimp on medium-high hot grill and brush with the lime butter, shrimp cook very quickly so don't walk away. Cook for 2-3 minutes on one side, flip over and brush with the lime butter and cook 2-3 more minutes - shrimp is cooked when pink and opaque.
Creamy Dipping Sauce
Combine the sour cream, mayonnaise, lime juice, lime zest, and Tijon Seasoning
Notes
You can totally use fresh shrimp for this I just use frozen because it's what is readily available and I can keep it on hand.
Nutrition values are estimates, for exact values consult a nutritionist.