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Category: Seafood
Prep Time: Cook Time: Total Time:
2 lbs Raw Jumbo size shrimp, shelled & deveined
4 tbsp Olive oil
1/2 cup Fresh parsley; minced
6 tbsp Chili Sauce
6 tbsp White wine vinegar
2 Garlic cloves, finely chopped
2 tbsp Worcestershire
1/2 tsp Salt & Pepper
1/8 tsp Hot Pepper sauce
Shell and devein shrimp. Rinse under cold running water. Pat shrimp dry. Place in plastic bag set in deep bowl.
Combine, all ingredients. Pour over shrimp. Refrigerate for 1 to 2 hours, turning bag occassionally. Remove shrimp, drain, reserving marinade.
Thread shrimp on bamboo skewers or greased thin metal skewers or place in well-greased wire grill basket.
Grill over medium hot coals or on medium setting, brushing often with marinade, for 2 to 4 minutes per side or until pink and firm to the touch. Do not over cook as this toughens the shrimp. Serves 6 or 8
Notes: Soak bamboo skewers in water for 15 minutes prior to assembling kabobs to prevent them from burning.
Push bamboo skewer through shrimp near each end but leaving center free.
Recipe can be made ahead, covered and refrigerated for up to 4 hours. Cover and refrigerate marinade separately.
Serve these flavorful shrimp on skewers as an appetizer or over rice for a light main course.
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SPICY MARINATED GRILLED SHRIMP
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Category: Seafood
Prep Time: Cook Time: Total Time:
2 lbs Raw Jumbo size shrimp, shelled & deveined
4 tbsp Olive oil
1/2 cup Fresh parsley; minced
6 tbsp Chili Sauce
6 tbsp White wine vinegar
2 Garlic cloves, finely chopped
2 tbsp Worcestershire
1/2 tsp Salt & Pepper
1/8 tsp Hot Pepper sauce
Shell and devein shrimp. Rinse under cold running water. Pat shrimp dry. Place in plastic bag set in deep bowl.
Combine, all ingredients. Pour over shrimp. Refrigerate for 1 to 2 hours, turning bag occassionally. Remove shrimp, drain, reserving marinade.
Thread shrimp on bamboo skewers or greased thin metal skewers or place in well-greased wire grill basket.
Grill over medium hot coals or on medium setting, brushing often with marinade, for 2 to 4 minutes per side or until pink and firm to the touch. Do not over cook as this toughens the shrimp. Serves 6 or 8
Notes: Soak bamboo skewers in water for 15 minutes prior to assembling kabobs to prevent them from burning.
Push bamboo skewer through shrimp near each end but leaving center free.
Recipe can be made ahead, covered and refrigerated for up to 4 hours. Cover and refrigerate marinade separately.
Serve these flavorful shrimp on skewers as an appetizer or over rice for a light main course.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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