2 5.3oz cups Chobani® Coconut Blended Greek Yogurt
2 tablespoons extra virgin olive oil
2 tablespoons grated fresh onion
1 tablespoon grated fresh ginger
1 tablespoon minced garlic
½ teaspoon lime zest
3 tablespoons fresh lime juice
½ cup cilantro leaves
¼ teaspoon ground cumin
¼ teaspoon kosher salt (plus additional for seasoning)
1/8 teaspoon fresh ground black pepper (plus additional for seasoning)
1 pound peeled and deveined shrimp, tail on
In a blender, combine all ingredients except shrimp. Blend until smooth. Reserve ½ cup of marinade for dipping sauce.
In a mixing bowl, add shrimp and 1 cup marinade. Toss to coat completely. Cover and refrigerate for 1 hour.
Remove shrimp from marinade, shaking off excess. Discard marinade used to coat shrimp. Skewer shrimp on 10" bamboo skewers. Season with salt and pepper.
Turn grill to medium heat and let come to temperature before placing skewers on grill. Cook 3 minutes on each side, or until shrimp is cooked through.
Let cool slightly and serve with reserved ½ cup of marinade as dipping sauce.