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.
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|
| 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 |
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| 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.
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