Firecracker Grilled Shrimp

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For those of you wimps out there that tremble at first sight when you see a chile pepper, this is not for you!


  • 36 peeled deveined shrimp, 21/25 count
  • 1/2 recipe Firecracker Marinade
  • 9 bamboo skewers, soaked in water for 30 minutes


  1. Pour marinade into a gallon size zip-top bag. Add shrimp and toss to coat. Refridgerate for at least 30 minutes.
  2. Drain shrimp and discard remaining marinade. Thread 4 shrimp onto each skewer.
  3. Preheat your charcoal grill using a chimney starter, not lighter fluid to medium high. Reapply the grate and add shrimp. Cook, turning often, until shrimp is pink and slightly charred.
  4. Remove shrimp from skewers and discard skewers. Serve warm.