Big Daddy's     Cooking with Attitude

Thai Chile

 

 

Grilled Pepper Shrimp

These shrimp come off the grill spicy and delicious, but not too hot.  The only problem you'll ever have with these is not having enough!

1 pound   large, raw shrimp (about 24 per pound)
cup   olive oil
1 tablespoon   crushed red pepper flakes
1 tablespoon   your favorite hot sauce (such as Tabasco)
1 tablespoon   Old Bay seasoning
1 teaspoon   salt
4 cloves   garlic, pressed
1 medium   lime, juiced

Combine all ingredients, except shrimp and lime juice, into a bowl large enough to hold the shrimp and combine thoroughly.  Peel, devein and wash the shrimp leaving the tail.  Put shrimp into bowl with the marinade and toss well to coat.  Allow the shrimp to marinade at least one hour (out of the fridge) and up to four hours (keep in fridge except for the last hour).

Prepare the grill for cooking.  Just before grilling thread the shrimp onto bamboo skewers so they form a semicircle, being careful not to crowd them too much, about four to each skewer.  Grill the shrimp over a medium fire about 3-4 minutes per side.  When done, place the skewers of shrimp on a serving platter and sprinkle with the lime juice.

Serves four lightly or two to three if very hungry.

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