If you like your grilled shrimp with a spicy kick, then this recipe is for you! The ingredients are few and simple and the end result addictively good-just please don't overcook the shrimp! Btw, leaving the shell on the shrimp will help to keep them moist and tender during grilling.
Ingredients:
2 lbs. shell-on, deveined shrimp
Marinade:
4 cloves garlic, minced
2 tsp. piri piri oil or piri piri sauce (or short of those, Crystal Hot Sauce or Tabasco)
1/2 cup olive oil
1 tsp. salt
1/4 tsp. cayenne
2 tbsp. lemon juice
2 scallions, minced (optional)
Garnish: lemon wedges and piri piri sauce on side for dipping
1. Combine all the marinade ingredients together in a bowl.
2. Rinse the shrimp and pat dry with paper towels. Place in a large Ziploc bag and add the marinade. Squeeze as much air out of the bag as possible and zip to close. Massage the bag to coat the shrimp thoroughly in the marinade. Place the bag flat on a paper towel in the refrigerator and marinate at least one hour and up to four.
3. Grill the shrimp 5-6 minutes, turning over several times, until just opaque and cooked through. Serve with lemon wedges and piri piri sauce on the side for dipping.
2 lbs. shell-on, deveined shrimp
Marinade:
4 cloves garlic, minced
2 tsp. piri piri oil or piri piri sauce (or short of those, Crystal Hot Sauce or Tabasco)
1/2 cup olive oil
1 tsp. salt
1/4 tsp. cayenne
2 tbsp. lemon juice
2 scallions, minced (optional)
Garnish: lemon wedges and piri piri sauce on side for dipping
1. Combine all the marinade ingredients together in a bowl.
2. Rinse the shrimp and pat dry with paper towels. Place in a large Ziploc bag and add the marinade. Squeeze as much air out of the bag as possible and zip to close. Massage the bag to coat the shrimp thoroughly in the marinade. Place the bag flat on a paper towel in the refrigerator and marinate at least one hour and up to four.
3. Grill the shrimp 5-6 minutes, turning over several times, until just opaque and cooked through. Serve with lemon wedges and piri piri sauce on the side for dipping.
Combine all the marinade ingredients together in a medium bowl.
Place the rinsed and paper towel-dried shrimp in a large Ziplock-type bag along with the marinade. Massage the bag to coat the shrimp thoroughly in the marinade. Place the bag flat on a paper towel in the refrigerator and marinate at least one hour and up to four.
Grill the shrimp on a perforated aluminum grill sheet, turning several times, about 5-6 minutes or until the shrimp is just cooked through.
Serve the shrimp with lemon wedges and Piri Piri sauce on the side.
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