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.

  •  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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