Difference between revisions of "Firecracker Grilled Shrimp"
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| − | + | [[Category:Shrimp Recipes]] [[Category:Seafood Recipes]] [[Category:Chilean cuisine]] | |
For those of you wimps out there that tremble at first sight when you see a chile pepper, this is not for you! | For those of you wimps out there that tremble at first sight when you see a chile pepper, this is not for you! | ||
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== Ingredients == | == Ingredients == | ||
* 36 peeled deveined shrimp, 21/25 count | * 36 peeled deveined shrimp, 21/25 count | ||
| − | * 1/2 recipe [[ | + | * 1/2 recipe [[Firecracker Marinade|Firecracker Marinade]] |
* 9 bamboo skewers, soaked in water for 30 minutes | * 9 bamboo skewers, soaked in water for 30 minutes | ||
Latest revision as of 13:56, 9 May 2012
For those of you wimps out there that tremble at first sight when you see a chile pepper, this is not for you!
Ingredients
- 36 peeled deveined shrimp, 21/25 count
- 1/2 recipe Firecracker Marinade
- 9 bamboo skewers, soaked in water for 30 minutes
Procedure
- Pour marinade into a gallon size zip-top bag. Add shrimp and toss to coat. Refridgerate for at least 30 minutes.
- Drain shrimp and discard remaining marinade. Thread 4 shrimp onto each skewer.
- 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.
- Remove shrimp from skewers and discard skewers. Serve warm.
