Ingredients

2 1/2 lbs. jumbo de-veined shrimp
1/4 cup extra virgin olive oil
1/4 cup chopped cilantro
1/4 teaspoon dried chili pepper powder
3 green onion diced
3 tablespoons lime juice
1 teaspoon dried basil
1 tablespoon minced fresh garlic
1/2 teaspoon Pink Diamond Sea Salt
save for sprinkling over shrimp for after grilling
1 red bell pepper; cut in 1/2 inch wide slices
6 to 8 bamboo skewers, soak in water for 10 minutes.

Directions

1. Mix together all above ingredients except for Pink Diamond Sea Salt, shrimp and bell pepper.

2. Pour mixture in large zip-lock bag then add shrimp then seal bag.

3. Place bag in refrigerator and marinate for 2 to 3 hours.

4. Skewer the shrimp and bell pepper on bamboo skewers, then grill on low heat for 2 to 3 minutes on each side. (Broil is fine).

5. Finish with a sprinkle of Pink Diamond Sea Salt, Serve over basmati rice.