1 ½ lbs medium to large shrimp. Buying them peeled and deveined will save you a lot of time
1 bunch cilantro
1 bunch oregano
Zest and juice of one lemon and one lime
Salt and pepper
Season the shrimp with salt and pepper. Skewer them on wooden kabob sticks or if the shrimp are large enough to not fall through the grate of the grill then you can skip the kabobs. Grill for 5-10 minutes depending on how large they are. Make sure they are pink all the way through.
Mix the rest of the ingredients in a blender or food processor and serve as a dipping sauce for the shrimp.
Serve alongside a large salad or with the Summer Quinoa.