SPICY MARINATED GRILLED SHRIMP |
Serve
these flavorful shrimp on skewers as an appetizer or over rice for a light main course. Serves 6 or 8.
|
|
| 2 lbs |
Raw Jumbo size shrimp, shelled & deveined |
1 kg |
| 4 tbsp |
Olive oil |
60 mL |
| 1/2 cup |
Fresh parsley; minced |
125 mL |
| 6 tbsp |
Chili Sauce |
90 mL |
| 6 tbsp |
White wine vinegar |
90 mL |
| 2 |
Garlic cloves, finely chopped |
2 |
| 2 tbsp |
Worcestershire |
30 mL |
| 1/2 tsp |
Salt & Pepper |
2 mL |
| 1/8 tsp |
Hot Pepper sauce (optional) |
.5 mL |
|
- 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. Brush with remaining marinade.
-
Grill over medium hot coals or on medium
setting for 2 to 4 minutes per side or until pink and firm to the
touch. Do not over cook as this toughens the shrimp. Note:
- 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.
- Shrimp in photo were 16-20 count and were perfectly cooked in 3 minutes. >/li>
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