Amazing Spicy Grilled Shrimp
Recipe Description
Not bad price wise if you wait for shrimp to go on sale.
I serve these on New years Eve for my family.
Preparation Steps:I serve these on New years Eve for my family.
Level of Difficulty:Easy
Time Needed:
Ingredients:Ingredients
1/3 cup olive oil
1/4 cup sesame oil
1/4 cup chopped
fresh parsley
2 tablespoons hot
sauce
2 tablespoons
minced garlic
1 tablespoon
ketchup
1 tablespoon Asian
chile paste
1 teaspoon salt
1 teaspoon black
pepper
3 tablespoons lemon
juice
2 pounds large
shrimp, peeled and
deveined
12 wooden skewers,
soaked in water
Serves:1/3 cup olive oil
1/4 cup sesame oil
1/4 cup chopped
fresh parsley
2 tablespoons hot
sauce
2 tablespoons
minced garlic
1 tablespoon
ketchup
1 tablespoon Asian
chile paste
1 teaspoon salt
1 teaspoon black
pepper
3 tablespoons lemon
juice
2 pounds large
shrimp, peeled and
deveined
12 wooden skewers,
soaked in water
Directions:Directions
Whisk together the olive oil, sesame oil, parsley, hot
sauce, minced garlic, ketchup, chile sauce, salt,
pepper, and lemon juice in a mixing bowl. Set aside
about 1/3 of this marinade to use while grilling.
Place the shrimp in a large, resealable plastic bag.
Pour in the remaining marinade and seal the bag.
Refrigerate for 2 hours.
Preheat an outdoor grill for high heat. Thread shrimp
onto skewers, piercing once near the tail and once
near the head. Discard marinade.
Lightly oil grill grate. Cook shrimp for 2 minutes per
side until opaque, basting frequently with reserved
marinade.
Whisk together the olive oil, sesame oil, parsley, hot
sauce, minced garlic, ketchup, chile sauce, salt,
pepper, and lemon juice in a mixing bowl. Set aside
about 1/3 of this marinade to use while grilling.
Place the shrimp in a large, resealable plastic bag.
Pour in the remaining marinade and seal the bag.
Refrigerate for 2 hours.
Preheat an outdoor grill for high heat. Thread shrimp
onto skewers, piercing once near the tail and once
near the head. Discard marinade.
Lightly oil grill grate. Cook shrimp for 2 minutes per
side until opaque, basting frequently with reserved
marinade.